Grilled Sockeye Salmon over Israeli Couscous with a Yogurt, Lemon, Chive Sauce, Mozzarella and Tomato Salad with a Beet Vinaigrette and Fresh Garden Greens, Radish, and Scallion


https://nutritionhealthnet.wordpress.com/wp-admin/post.php?post=3038&action=edit Recipe courtesy of Chef Bren Ankrum – Culinary Editor Sometimes we do not have a ton of time to cook and having containers of fresh greens, herbs, and vegetables around the yard really is a time and money saver.  Also having the freezer and refrigerator holding other ingredients from previously butchered fish or chicken…