For the sorghum: Soak 1 cup of sorghum in 3 cups of water overnight.
The next day, drain, rinse, and cook with 3 cups of fresh water and a pinch of sea salt, for 45 minutes.
This will make 4 or 5 servings.
To make the pilaf. Saute 2 Tablespoons chopped leak with 1 clove of chopped garlic and 1 Tablespoon of fresh peas, in 1-2 teaspoons of olive oil, per person. Add the sorghum after the vegetables are soft, and saute for one minute more. (multiply to make as much as you might need. Alternatively if you want to use all of the sorghum, you could add the vegetables from the start and finish with a small amount of oil.)
For the salmon:
Mix 1 Tablespoon of olive oil with 1 teaspoon mustard, 2 Tablespoons lemon juice, 1/2 teaspoon honey, and 4-5 chopped, fresh, mint leaves - per fillet. (multiply as needed)
Pour the mixed marinade over the salmon in a baking dish. You can marinate overnight or simply pour and bake.
Bake in a 350° oven for 20 minutes. (If you prefer broiled or grilled salmon - grill until it is cooked through and easily flakes - approximately 4 minutes on each side.)