1. Remove the skin from the salmon or trout fillet and mince fine. Add the minced fish to a large bowl.

2. In a small bowl, combine the fresh chopped dill, capers, Grainy Dijon mustard, zest and juice of a lemon, and the minced shallot. Sprinkle in some salt and fresh cracked pepper. Combine together.

3. Add half of the dill mixture to the salmon, along with the panko breadcrumbs, and form into equal-sized balls. Air fry for ~12-15 minutes or until they reach an internal temp of 145 degrees F.

4. Add the other half of the dill mixture to a blender with the mayo and Greek yogurt, and optionally add a little bit of honey. Blend until smooth, adding a bit of water to thin if needed. Adjust flavours as desired (i.e. add more lemon or salt).

5. Half or quarter the Brussels sprouts. Steam for ~5 minutes and transfer to sheet pan, with a bit of olive oil, salt and pepper.  Roast at 400 degrees for about 10 minutes or until they start to brown. For the final few mins, add some fresh parmesan cheese.

6. Make the rice as per package directions.

7. Plate with rice, Brussels, the Sammy balls, and drizzle over some of the caper dill sauce.