This fairly simple recipe makes  4-6 slices in an 8″ pie dish.

Ingredients

• 1 Salmon fillet
• 1 Tablespoon lemon juice
• 6 Broccoli florets, chopped
• 3 Mushrooms, cleaned and chopped
• Half a small red onion, chopped
• 1 8″ pie crust (frozen or homemade)
• 1 Whole egg
• 1 Egg white
• 6 ounces of low fat cottage cheese
• 2 Tablespoon  grated cheddar
• 1 Teaspoon chopped mint

Instructions

1. Roll out the pie crust and place into an 8″ pie dish, pushing it up the sides. Or get your frozen pie shell out. Prick the base of the crust with a fork.
2. Bake the crust for about 10 minutes at 400 degrees and then turn the oven down to 325.
3. Meanwhile, brush the salmon with lemon juice and grill (or poach) until cooked through, then use a fork to flake it into pieces.
4. Gently saute the vegetables until they are softened but not browned, and then mix in the salmon flakes.
5. In a separate bowl, beat the eggs and cottage cheese and then mix in the cheese and mint.
6. Put the salmon and vegetable filling into the pie shell and then pour the cottage cheese mix over the top.
7. Bake uncovered for about 40-45 minutes until the top is solid.

Serve with a tossed salad for a nice light lunch or dinner. Cover leftovers with cellophane and save for up to three day.

via Hungry Jenny

Fresh wild salmon is best when you do not do too much to it.  This method of grilling a salmon filet lets the natural flavor remain the star of the dish.

1. Brush grill rack with oil.
2. Drizzle olive oil onto skin-side and top of salmon;
3. Sprinkle generously with salt and fresh cracked pepper.
4. Place salmon on preheated grill, skin-side down.
5. Grill salmon uncovered 5 minutes.
6. Using 1 or 2 large spatulas, carefully turn fish over.
7. Grill until fish just begins to flake in center, 4 to 5 minutes longer.
8. Transfer salmon to platter and serve immediately.

If you are using a wood-burning or charcoal grill, leave uncovered.  Only cover if using gas grill.

Source: Simply Grilled Wild Sockeye Salmon Recipe