1. Season both sides of the salmon fillets with pepper.

2. Heat a large nonstick skillet over medium heat; add mustard and cumin seeds. Toast, shaking the pan, until seeds are slightly darker and the mustard seeds are beginning to pop, about 1 to 4 minutes. Watch carefully to avoid scorching. Pour the seeds into a medium bowl and set aside.

3. Increase heat to high and add 1 teaspoon of the oil to the skillet, tilting to coat the bottom. When oil is shimmering, place salmon fillets rounded-side-down in the skillet. Cook until well browned on the underside, about 4 minutes.

4. Reduce heat to medium, turn salmon, and continue cooking until just opaque in the center, 3 to 4 minutes longer.

5. While salmon cooks, add lime juice, salt, cayenne, and remaining 1 tablespoon oil to bowl with the toasted seeds, mixing well with a fork or whisk. Add sprouts, carrots, and cilantro and toss well to coat with dressing.

6. To serve, place each salmon fillet on a plate and top with the sprout mixture.

Source: Hannaford fresh Magazine, March - April 2012