Off-Script Jerusalem Salad with Maple-Mustard Salmon

Combine the 2 teaspoons olive oil and 1 tablespoon each maple syrup and mustard in a small bowl. If planning to pan-sear the salmon, put the salmon fillet on a large plate and smear the entire presentation side with about half of the glaze (reserve remaining glaze), sprinkle with 3/4 teaspoon salt. If planning to broil the salmon, put the salmon fillet in a lightly greased, low-profile baking dish and smear both sides with the glaze (in this case, use all of the glaze) and sprinkle with 3/4 teaspoon salt. Let marinate for about 10-15 minutes.

Meanwhile, pre-heat your oven to 400°. Pile the cooked grains and unsalted pepitas in the center of a small baking sheet. Pour 1.5 tablespoons olive oil (reserve remaining) and 1 tablespoon "Everything Bagel" seasoning blend over the grains and pepitas. Gently toss with your hands to evenly distribute then spread the grains and pepitas across the baking sheet. Toast in a pre-heated 400° oven for 8-10 minutes or until golden and very fragrant. When done, remove from the oven (crank the oven to broil if planning to broil the salmon) and set the toasted grains and pepitas aside.

Depending upon your preference (broiling tends to be less messy—less splatter), prepare to pan-sear or broil the salmon. If pan-searing, warm a non-stick pan over medium-low heat and put the salmon fillet presentation side down in the pan. Let cook undisturbed for 3-4 minutes or until the fillet appears cooked through on the side by about 50-60%. Use up the remaining glaze on the non-presentation side and flip to cook through on the other side for another 3-4 minutes. When done, remove the fillet from the pan, tent with foil and let rest for 10 minutes. If broiling, simply put the fully glazed salmon fillet (presentation side up in the baking dish) in your pre-heated oven about 6 inches from the broiler surface. Broil for about 8-10 minutes or until the top is brown and crusty and the fillet appears cooked through. When done, pull the baking dish from the oven, tent with foil and let rest for 10 minutes.

Meanwhile, combine the remaining 1 tablespoon olive oil, lemon juice, 1 tablespoon maple syrup, and minced shallot in a large mixing bowl. Vigorously whisk until well blended. Add the toasted grains and pepitas (with seasoning), chopped parsley, dill, diced cucumber, and tomatoes to the dressing. Toss to coat. Then add the 3/4 teaspoon salt and 1/4 teaspoon pepper and toss again. Set aside.

Combine the yogurt and milk in a small bowl and stir until well blended. (Add more milk as needed to thin to your desired consistency, should be thick but easy to drizzle).

Drizzle all or most of the Yogurt Drizzle over a large serving platter (serve remaining on the side). Pile the Jerusalem Salad on top of the Yogurt Drizzle. Break the salmon into large chunks (fan some of the layers if desired) and tuck the salmon pieces in and among the Jerusalem Salad across the top. Serve immediately.