One pound Yukon gold potatoes
Six ounces sun dried tomato, chopped
Four ounces goat cheese
Two ounces butter
One quarter of a cup heavy cream
Three tablespoons basil, chopped
Kosher salt/cracked pepper
Peel, wash and cut the potatoes into medium dice. Place in salted water and bring to a boil. Simmer the potatoes until they are soft. Drain the water and return potatoes heat. Add the cream and butter and crush the potatoes with a fork. Add the goat cheese, sun dried tomatoes, chopped basil and season. Set aside.
4 Atlantic Salmon fillets, six ounces each
Two tablespoons olive oil
Brush the salmon with olive oil, season and place on the barbecue, presentation side down first. Cook for about three minutes, then turn the salmon and brush again with olive oil. Continue to cook for another two minutes or until medium rare.
Ten pieces jumbo asparagus
Twelve sugar snap peas or snow peas
Eight cherry tomatoes, cut in half
Three to Four tablespoons balsamic vinegar
One third cup olive oil
One half teaspoon Dijon mustard
One half teaspoon roasted garlic
In salted boiling water, cook the asparagus and peas for one minute then place into iced water and drain. In a bowl, mix the oil, vinegar, mustard and garlic together and season. Set aside.
Warm the potatoes and place in the middle of the plate. Next place the salmon on top, mix the peas, asparagus and cherry tomatoes with the dressing. Place on top of the fish and serve!