Swiss chard greens from our garden round out the veggie part of the meal.
The highlight, though, of this meal was the twice cooked potatoes.
Wash 6 potatoes or however many you need to feed your group. Boil them until they are sold but not mushy. Drain and smash with a fork. Place them in a pan and drizzle a little extra virgin Greek olive oil on top. Sprinkle some salt and pepper and bake in a preheated oven at 400 degrees until they are golden on top, about 15 minutes.
Make a salsa by slicing a pint of cherry tomatoes, some cilantro, a little onion and an avocado. Add a tablespoon or two of extra virgin Greek olive oil and mix lightly.
Place one piece of salmon in each plate. Spoon the salsa over your salmon. Add a side of greens and a potato or two. Drizzle some olive oil, mustard, lemon dressing over the greens and potatoes and enjoy!