• Ingredients 3 tablespoons toasted wheat germ 1 tablespoon yellow mustard seeds, crushed Four 6-ounce skinless salmon fillets Salt and freshly ground pepper 2 1/2 tablespoons Dijon mustard 1 1/2 teaspoons dry mustard 1 tablespoon canola oil How to Make It Step 1 In a shallow dish, combine the wheat germ
  • Ingredients SAUCE 1/2 cup full-fat plain Greek yogurt or sour cream 1 tablespoon chopped dill 2 teaspoons drained prepared horseradish 1 tablespoon apple cider vinegar Fine sea salt Pepper SALAD 1 bunch beets (1 1/2 pounds)—scrubbed, greens trimmed and reserved, beets sliced 1/2 inch thick 5 tablespoons extra-virgin olive oil
  • INGREDIENTS – SERVES 4 salmon: 4 skinless wild sockeye salmon fillets (3 to 4 oz. each) , pin bones removed salt and pepper, to taste 1 Tablespoon canola or avocado oil ——————————- balsamic vinaigrette: 1/2 cup good balsamic vinegar 1/2 cup extra virgin olive oil 1 Tablespoon Dijon mustard 2 teaspoons brown
  • Serves 4 1 1/2 pounds wild Alaska sockeye filet 4 tablespoons extra virgin olive oil sea salt and freshly ground pepper 1/4 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup white wine vinegar 1/2 teaspoon tamari or soy sauce 1 tablespoon maple syrup 1 teaspoon packed brown sugar
  • Start to finish: 30 minutes Servings: 6 2 sweet potatoes, peeled and cut into 1 1/2-inch chunks 2 tablespoons olive oil Kosher salt and ground black pepper 1 tablespoon brown sugar 1 tablespoon whole-grain mustard 1 teaspoon hot sauce 2 pounds wild sockeye salmon, cut into 6 pieces 3/4 cup
  • PREP TIME: 1 HOUR Serves 4 COOK TIME: 30 MINUTES INGREDIENTS: 8 oz wild sockeye salmon 1 cedar wood plank 1/4 cup olive oil 1 zucchini, sliced into half moons 1 yellow squash, sliced into half moons 1/2 cup yellow onion, sliced thinly 1 cup grilled corn 1 cup cheddar