• Put everything but the salmon and the salt in a large non-stick frying pan.
• Bring this to a boil, lower to simmer, cover and cook for about 8 minutes
• Season salmon with the salt and lower in the poaching liquid. If salmon isn't completely covered, add a little more water. Make sure your liquid is still just at a simmer. Simmer salmon for 7 minutes.
  
• If you are making this earlier in the day, flake and refrigerate until you are ready to assemble with the arugula salad.

• Put red onion, capers, vinegar, olive oil and salt in a medium-sized bowl. Let sit for 15 minutes.
• Add poached, flaked salmon, and gently stir.
• On a plate, arrange arugula, eggs, avocado, and tomatoes. Top with salmon mixture.

• Set Oven to 400°
• Spread sweet potatoes on a baking sheet and toss with olive oil and salt & pepper
• Bake for about 40 minutes, until potatoes are cooked.
• Divide rice among the 4 bowls. Next divide remaining ingredients. Top with dressing and pumpkin seeds.

• Place half the salmon in a food processor along with the lime juice. Process until smooth.
• Add rest of ingredients except salmon and bread crumbs and pulse.
• Add rest of salmon and briefly pulse - some chunks should remain.
• Place processed ingredients in a bowl and stir in bread crumbs.
• Form 6 patties. If making in advance, refrigerate until ready to sauté.
• Right before cooking, place patties in freezer for 5 minutes.
• Heat olive oil over medium heat and sauté for about 3 minutes per side, or until desired doneness.

• Brush 1/2 Tbsp olive oil over the top of the salmon.  Season with a 1/8 tsp each of salt and pepper or to your taste.
• Heat the grill and place salmon on oiled grates.  The fish will take around 10 minutes to cook. Once your fish is cooked, use a spatula to take the fish right off the skin.
• While fish is cooking, combine dill, cilantro, cucumbers, shallots, 1/2 Tbsp olive oil and a little salt and pepper in a small bowl.  Stir and keep in the refrigerator until ready to assemble your dish.
• Mix together the yogurt, lime juice, curry powder and 1/8+tsp. of both the salt and pepper.
• To assemble, take a teaspoon and place half of the yogurt sauce in the middle of each plate.  With the back of your spoon, spread the yogurt in a semi-circle motion.  Place salmon on top of the sauce.  Top salmon with the cucumber mixture.
• Serve with a side of brown rice.

• In a large bowl, whisk together the soy sauce, water, garlic, vinegar, sugar, Sriracha sauce, cilantro, lemon juice, and red pepper flakes until the sugar is dissolved.  Add the fish and turn to coat.  Refrigerate for at least two hours and up to eight hours.
• If using wooden skewers, soak in water for one hour.  We like to use metal skewers.  Thread the fish onto the skewers.  Grill or broil on a baking sheet lined with aluminum foil until cooked through (2 - 5 minutes per side).

• Preheat oven to 410°.      
• Place salmon skin side down on baking dish (using non-stick foil helps with clean-up).  Drizzle salmon with olive oil, top with salt and pepper.
  
• Cook until desired doneness - 15-20 minutes depending on thickness.
•  Meanwhile, place asparagus pieces in a shallow pan.  Add enough water to almost cover and bring to a simmering boil.  Cook until al-dente, drain.
• Return to pan and add ice water to stop the cooking process.  Once cooled, drain again and set aside.
  
• Prepare orzo as directed.
•  Place artichoke hearts in a microwavable dish, slice in half, and heat 1 - 2 minutes.
• Chop herbs and set aside.
  

Assembly

• Once salmon is done, shred with a fork and put in a large serving bowl.
• Add cooked asparagus, cooked orzo, artichokes and herbs.
• Combine gently with a rubber spatula and you are ready to serve.

Marinade

• Mix together the marinade ingredients and set aside.          

Salmon

• Place salmon on a cookie sheet lined with aluminum foil.
• Pour marinade over salmon and flip the salmon until well coated.  Place in refrigerator for 30 minutes to an hour.
• Fire up the grill and cook skin side down and then flip the salmon.

Sauce

• While salmon in grilling, sauté the garlic, jalapeño and ginger for several minutes.
• Add the coconut milk, sweet chili sauce and lime juice and simmer for about 4 minutes.
• Add the spinach and sauté until the spinach has wilted.

Assembly

• Remove skin from salmon and cut into 4 pieces.
• Place each piece of salmon on 4 dinner plates.
• Spoon sauce over fish and top with parsley, lime zest and toasted almonds.

• Hard boil eggs.  Peel and slice the egg, lengthwise in half.  
• Put the yolks in a bowl.  Mash the yolks with a fork and add the remainder of the ingredients and stir.  
• Either pipe (using a piping bag) or spoon mixture into egg whites.
  
• Garnish with additional dill.

• Hard boil eggs.  Peel and slice the eggs, lengthwise in half.   
• Put the yolks in a bowl.  Mash the yolk with a fork and add the remainder of the ingredients and stir.
• Either pipe (using a piping bag) or spoon mixture into egg whites.
• Garnish with additional chives.

• Boil fingerling potatoes until fork-tender, about 15 minutes.  (At this point you can place potatoes in a warming tray or low-temperature oven to keep warm until your guests arrive.)
  
• Mix together the creme fraîche, herbs, and capers in a small bowl.
• To assemble, cut each potato in half and place 4 halves on a salad plate.     
• Top each potato with a spoon full of the creme fraîche mixture.
• Take a piece of smoked salmon (or shrimp), fold it in half and put on top of potato and creme fraîche.
• Top with a sprig of dill.  
• Serve warm.

• Slice the baguette into thin angled slices.  
• Spread a thin layer of cream cheese on each baguette slice.  
• Top with capers (about 6-8 per slice) and red onion.  
• Add a piece of smoked salmon that covers about 3/4 of the bread.  
• Top with a sprig of dill or chives.  
• Place on a pretty platter and serve.