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