Crispy Skin Salmon on Warm Potato Mushroom Salad with Cherry Tomato Citronette

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).

Ingredients:
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
Olive Oil
1 Lemon
Salt and Pepper
Cayenne

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Crunchy Asian Slaw � low fat, low carb, high flavor!

This slaw is fast to make, and very versatile as a base for almost any grilled meat or fish. Also, this dish is easily customized by adding any number of your favorite Asian ingredients. Try and find the daikon sprouts I used, as they will add a unique and peppery touch. Make sure you watch the Salmon Mango Bango recipe that we used to top this slaw. It is a really nice combo!

The Japanese vegetable slicer I used on the carrots is a great gadget to have around. You�ll see me use it for many things. They are relatively inexpensive and last a very long time. I prefer them over the way-to-expensive French metal versions.

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