Mustard-glazed salmon

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Elbowing past sweaty yoga moms and stepping over their French bulldogs, I arrived at the Farmers Market this week.

Not because I love participating in this weekly pilgrimage of spoiled Southern California urbanites...

More because I'm fed up with Trader Joe's, and their stinginess with shopping bags.

Paying for Trader Joe's groceries requires repeated "Yes" responses to endless questions of whether I want my milk, beer, bottled water, etcetera placed in bags.

Yes, put it all in bags.

Time for an alternative.

Since local produce is at its peak this time of year, my local farmers market is where I picked up a bundle of white summer corn and a bag of fresh snap peas this week.

You see, when it comes to vegetables for meal prep, I'm unforgiving.

If it's frozen, or it comes out of a can, I'm not interested. I want the best stuff I can find.

But... I live in a concrete jungle.

...and I'm not trying to make a day-long journey over hills and across valleys to get to the farms where they grow the best stuff. I've got other things to do.

So for me, the farmers market is the place to find these tasty morsels.

My Butcher Box delivery this month came with a free 2-pound bag of wild sockeye salmon; full of protein and deliciously SIMPL to cook.

It's the perfect base for this week's recipe.

A quick glaze made using whole-grain dijon mustard tops the salmon fillets before they're broiled.

After blanching the snap peas, they're tossed with fresh tarragon, chopped capers and a tart squeeze of lemon.

The corn gets a special treatment, using a technique that I only use with the fresh variety after it’s shucked and sliced off the cob.

This fresh version of polenta is even better than the standard method that uses dried ground corn.

After pureeing the corn kernels, the mixture is cooked in a pan until the natural starches thicken it, forming a surprisingly sweet fresh polenta that's finished with butter, salt, and black pepper.

I like to think of this dish as a harsh rebuke to the cashiers of Trader Joe's...

Who try their best to shame me for not bringing my own grocery bags when I shop.

Their Hawaiian shirt-wearing staff and nautical-themed shopping experience is cute and all...

But I can get everything I need from the farmers market + Butcher Box and the other basic ingredients I already have on hand.

You know those bells the cashiers ring when they need a manager?

They'd better keep ringing them.

They're on a sinking ship.

Here's the nutrition breakdown for 1 serving of this recipe:

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