INGREDIENTS

• 4 ears corn; shucked
• 1 serrano chili pepper
• 2 tspn. fresh lime juice
• Salt & pepper
• 2 tspn. tandoori spice mix*
• ¼ cup butter; softened
• 1½ lb. skin-on salmon fillet
• 1 cup Greek yogurt
• ¼ cup seedless cucumber; chopped
• 3 Tbs. fresh cilantro; chopped

INSTRUCTIONS

Soak a cedar grilling plank in a shallow pan of water (a roasting pan works well) until saturated, at least 2 hours ahead of cooking. Prepare a charcoal grill for indirect grilling or heat a gas grill to medium high. Roast the corn on the grill until browned on all sides, turning every few minutes. Cool, then slice the kernels off the cobs with a sharp knife. Combine the corn, chili pepper, lime juice, salt and pepper–to taste in a bowl. Put the cedar plank on the grill rack and heat until it begins to brown, about 5 minutes. Mash together the spice mix and butter until blended. Lay the salmon on the cedar plank and season with salt and pepper. Smear the butter over the salmon and place the plank back on the grill. Cover the grill and cook 12–15 minutes, or until the salmon is translucent and begins to flake. Stir together the yogurt, cucumber and cilantro. Cut the salmon into 4 portions, but not through the skin. Slide each portion off the skin with a spatula. Serve the salmon with some corn relish and raita on the side.

* To make your own tandoori spice blend stir together ¼ tspn. each cumin, turmeric, ginger, coriander, paprika and cayenne pepper.

INGREDIENTS

• 2 tspn. Cajun Creole seasoning
• 1 tspn. garlic powder
• ¼ tspn. ground cumin
• ¼ tspn. paprika
• ¼ tspn. plus a pinch, salt
• ¼ tspn. black pepper
• Pinch of cayenne pepper
• 4, 4–5 oz. skinless salmon fillets
• 1½ Tbs. olive oil, plus more

INSTRUCTIONS

Prepare the dry-rub by combining the first seven ingredients in a small dish or ramekin; combine with a fork, and set aside for a moment. Place the salmon fillets onto a large plate or platter, and rub with 1 Tbs. of olive oil and the dry-rub ingredients; marinate the fillets for about 20 minutes. After marinating the salmon, turn the broiler on high and line a baking sheet with foil; drizzle a bit of olive oil onto the foil, and add the salmon fillets; broil the salmon for about 8–9 minutes, or until it is golden brown on top yet still moist in the middle.

INGREDIENTS

• 1½ lb. sockeye salmon; cut into 4-oz. portions
• 1 lb. whole wheat pasta
• 2 Tbs. butter
• 1 medium onion; diced
• ½ cup dry white wine
• ¼ tspn. saffron
• 1 tspn. mustard
• 4 oz. mascarpone cheese
• ¼ cup sundried tomatoes
• Parsley; for garnish
• 2 Tbs. olive oil
• Salt and pepper; to taste

INSTRUCTIONS

Put a large pot of well salted water to a boil and cook pasta. Melt the butter in a large skillet over medium heat. Add the diced onion and cook until translucent. Add the wine and saffron, stir in the mustard and mascarpone. Cook to thicken a bit. Add the sundried tomatoes. Taste for seasoning—add salt and pepper as needed. When the pasta is al dente, add it to the the cream sauce and stir to combine. Heat a large iron skillet over high heat and add the olive oil. Season the salmon fillets with salt and pepper and place them in the skillet, skin side down. Cook for 5 minutes on each side, or until cooked through. Serve salmon over the pasta and garnish with chopped parsley.

INGREDIENTS

• 2 salmon fillets
• 4 dill sprigs
• 5–6 sage leaves
• 1 Tbs. butter
• 2 Tbs. ginger; chopped
• 2 Tbs. garlic; chopped
• 1 Tbs. whole black peppercorns
• 1½ cups white wine
• 1 cup barbecue sauce
• 2 Tbs. dijon mustard
• Salt & pepper; to taste

INSTRUCTIONS

Start by patting your salmon fillets with salt and pepper. In a large skillet, melt the better over medium heat. Once the bubbles disappear from the butter, add in the garlic, ginger and cook until fragrant. Add in the wine, ½ cup of the barbecue sauce, 2 sprigs of the dill, sage leaves, and the peppercorns. Stir everything together and bring it to a boil. Then add the salmon fillets. If the liquid is too low, add a bit more wine. Return to a boil, then cover the skillet with the lid slightly ajar, and simmer for about 15 minutes until the salmon is nice and cooked through, it should be slightly flaky and firm throughout. Remove the salmon from the poaching liquid, and use a slotted spoon to remove the dill, sage, and most of the other chunks. Chop your remaining dill to about 1 Tbs. and add it to the skillet. Add in the dijon mustard, the remaining barbecue sauce, and a good grinding of pepper. Then bring it up to a boil and reduce until about half of the liquid is evaporated. Serve the salmon with your veggie side and spoon the sauce generously over it.

INGREDIENTS

• 1 lb. fresh salmon fillets
• 1 Tbs. unsalted butter
• 2 tspn. flour
• ¾ cup dry white wine
• 1 Tbs. green onions
• Salt and pepper; to taste

INSTRUCTIONS

Preheat oven to 450°F. Place salmon on a cookie sheet and sprinkle with salt. Cook in the oven for 18-20 minutes or until opaque. In a small saucepan over medium heat melt the butter. Add the flour and stir. Pour the wine in and bring to a boil. Lower to a simmer for 10 minutes. When the salmon is done, cut into pieces and top with wine sauce. Sprinkle with green onions and salt and pepper, to taste.

INGREDIENTS

• 2 salmon fillets
• ½ tspn. black pepper
• 1 cup chopped strawberries + more for topping
• 4 Tbs. balsamic vinegar
• 4 Tbs. water
• 4 Tbs. honey

INSTRUCTIONS

Heat oven to 400°F. In a small pot on the stove, combine chopped strawberries, balsamic vinegar and water. Allow mixture to come to a boil and reduce by about half. Add the honey, mixing to combine and allow mixture to reduce again. At this stage, you can either place mixture in a small blender and mix until smooth or use a potato masher and mash the berries down to smaller but visible, chunky pieces. Meanwhile, lay salmon fillets on a foil-lined baking pan. Sprinkle with black pepper and cook in the preheated oven for 10-15 minutes, or until desired doneness is achieved. Place a couple tablespoons of the reduction on plates before laying down salmon. Drizzle more of the sauce over top along with some chopped berries, as desired.