Super Seed Crusted Salmon

1. Preheat oven to 400˚F.

2. Cut salmon into 4 equal portions (4 oz each). Season each piece with salt then coat in the super seeds.

3. Place a sauté pan over medium-high heat and add olive oil. When the oil starts to shimmer and lightly smoke, carefully add the salmon. Sear both sides (about 1 minute each), then transfer to a sheet pan and finish in the oven to your desired temperature.

4. Place another pan (or wok) over high heat. Add your vegetables in stages (broccoli, red onion, then swiss chard), until they are cooked. Season with salt to taste.

To Make Apple Cider Gastrique

1. Place vinegar, apple cider, green peppercorns, salt, sage, thyme and brown sugar into a pot and bring to a simmer. Continue cooking until volume has reduced by half.

To Make Grain Pilaf with Kale

1. Remove the leaves from the stems of both dill and kale, and chop separately.
2. Place the dill and kale stems into a pot with 2 cups of water. Bring to a boil then cover and reduce heat to a simmer.
3. Cook covered for 45 minutes, then strain out the stems and discard. Reserve stock for later.
4. Place olive oil in a pot over medium high heat and add diced jalapeno, dried cranberries, lemon juice and zest, salt, and pepper.
5. Cook until jalapenos have softened and dried cranberries have plumped.
6. Add your kale/dill stock to the pot and bring to a boil. Reduce heat to a simmer and add the Sunrise Grain Blend plus salt. Stir to combine.
7. Place a lid on the pot and continue to cook until all liquid has been absorbed (20-30 minutes).
8. Add the chopped dill and kale and stir to combine.

To Make Super Seed Crust

1. Mix together chia, poppy, sesame, flax, and hemp seeds with black pepper.

To Plate

1. Scoop 1 cup of Grain Pilaf onto each plate, followed by sautéed vegetables. Add cooked salmon then drizzle on apple cider gastrique.