Wild Caught Salmon with Autumn Salad

Ingredients

• 2 lbs wild sockeye salmon, or sustainably farmed salmon of your choice
• 2 tbsp Dijon mustard
• 4 tbsp brown sugar
• 2 acorn squash, see recipe below for preparation
• 2 tbsp extra virgin olive oil
• 6 oz brussel sprouts, trimmed and thinly sliced
• 1 garlic clove, minced
• 1 head of radicchio, thinly sliced
• 5 oz of arugula
• 2 apples, diced
• ½ cup pecans, roughly chopped
• 6 oz feta crumbles