This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp skinned salmon tops a warm, soft, earthy mushroom and potato salad; both are surrounded by a cool, tangy tomato citronette (vinaigrette made with citrus instead of vinegar). You’ll be amazed how delicious the skin of the salmon gets when cooked this crisp! It also has a high concentration of the healthy oils that salmon is renowned for.
NOTE: cooking time for the salmon was 5 minutes on the skin side, and then 2 minutes on the other. This gave me a nice medium doneness (a bit pink in the middle).
2 Boneless Wild Salmon Fillet (4-5 Oz. Each) SKIN ON!!!
8 Oz Cooked Yukon Gold Potato
2 Cups Mushrooms
1 Clove Garlic
1 Cup Cherry Tomatoes
1 Tsp Herb Mustard
Salt and Pepper