2 x 4 oz salmon
¼ cup roasted peppers
1 cup mushrooms, sliced
2 cups loosely packed arugula
Oil for sauteeing
Balsamic vinegar
Beet horseradish
Mayo


Grill and skin the peppers beforehand. This can be done a day in advance.

Season the salmon and place it on the BBQ at the same time, sautee the mushrooms in some XV olive oil.

Place the arugula in a bowl. Keep an eye on the salmon. Pour hot mushrooms over top of the arugula and add roasted peppers. Mix well and place on plate. Place salmon on top of the wilted salad and top with a little mayo and horseradish. Pour a little balsamic and oil on the plate for dipping bread and add a little acid to the dish.