Salmon Croquettes
12 to 16 oz. salmon or tuna
2 medium carrots, grated
1 small potato, grated
1 egg, beaten
1/3 C. wheat germ
1/4 C. oil

Mash salmon, breaking up bones. Mix in vegetables, egg and wheat germ. Form patties. Dip in additional wheat germ. Fry in oil on both sides. Drain on paper towels. Cool. Wrap individually in foil; freeze. When ready to use, bake at 400 degrees for 10 minutes.

Nutty Millet Porridge
1/2 cup dry hulled millet
2 1/2 cups water
Pinch of sea salt
1/2 teaspoon sesame seeds
1 tablespoon sunflower seeds, crushed
2 teaspoons butter
2 tablespoons maple syrup
1/8 cup of dried fruit (cranberries, raisins, or currants)

Directions:
Heat a dry pot to medium. Add millet. Stir grain with a wooden spoon. After a few minutes will begin to pop and give off a nutty aroma. Add water and salt. Bring to a boil. Simmer approx. 20 minutes, stirring occasionally. Millet will soften like a porridge. Stir in sunflower seeds. Add butter and maple syrup. Taste and adjust salt or syrup. Ladle into breakfast bowl. Top with dried fruit of your choice.

Serves 1-2
Grilled Salmon Salad with Raspberry Vinaigrette
1 cup fresh raspberries, divided
3 tablespoons raspberry or white wine vinegar
1 teaspoon dijon mustard
1 medium shallot, minced
1 teaspoon honey
½ cup olive oil
1 (5 ounce)package mixed baby greens
4 (5 - 6 ounce) salmon fillets
Olive oil
Salt and freshly ground pepper

To make the vinaigrette, combine ½ cup raspberries with vinegar and mustard in a mixing bowl and mash with a fork. Stir in shallot and honey.Add olive oil in a slow stream, whisking constantly. Season to taste with salt and pepper. Set dressing aside.

To grill the salmon, heat the grill or grill pan to medium-high. Brush slamon with olive oil and season with seasoning. Grill until nicely browned and just cooked through, about 3-4 minutes per side, depending on thickness.

Combine greens and remaining raspberries in a salad bowl. Dress lightly with 1/2 cup vinaigrette, reserving remaining dressing. Divide salad evenly between four plates, top with salmon and drizzle with reserved dressing to serve.