Pistachio-Crusted Chinook Salmon with Ginger-Cardamom Yogurt Sauce, Glazed Beets and Grilled Summer Squash

Ginger-Cardamom Yogurt Sauce: 

1/2 cup regular yogurt

1/2 cup vanilla yogurt

2 to 3 tablespoons Ginger Syrup, recipe follows

1 tablespoon cilantro, chopped

1 tablespoon sushi ginger, finely chopped, plus 2 teaspoons liquid

10 to 15 cardamom pods, seeds removed and finely crushed

Zest and juice of 1 lime, plus more juice to taste

Kosher salt and freshly ground black pepper

Glazed Beets:

4 to 6 medium beets (or 2 to 3 large)

1/2 cup sugar

1/2 cup cider vinegar

2 tablespoons ginger, peeled and finely chopped

1/4 cup apple or cranberry juice

1 tablespoon corn starch 

Zest and juice of 1/2 orange

Grilled Summer Squash:

1/4 cup olive oil

1/8 cup balsamic vinegar

Kosher salt and freshly ground black pepper

8 small summer squash (or 4 large), such as zucchini, yellow zucchini, paddy pan or zephyr, sliced in half or thirds depending on size

Pistachio-Crusted Salmon:

Four to six 6-ounce fillets wild Chinook salmon (or other wild salmon)

Salt and freshly ground black pepper

Olive oil

1 1/2 cups coarsely ground shelled pistachios

Juice of 2 limes

4 tablespoons cold butter, broken into pea-size pieces

Candied Ginger, for serving, recipe follows

Ginger Syrup and Candied Ginger:

1/2 cup sugar, plus more for candying

One 1-inch piece ginger, peeled and thinly sliced into coins