French Salmon Salad

This is a copy from a local restaurant. It's decadent but healthy at the same time. I love the combination of hot and cold.

• 1 sweet potato
• 1 red pepper
• 1 bunch asparagus
• 1 bag field greens
• 1 small boneless, skinless salmon filet
• 1 lemon
• dijon mustard
• salt
• pepper
• sugar
• olive oil
• goat cheese

1)Put a medium saucepan of water on to boil.

2)Peel the sweet potato and chop into fries. Toss in olive oil on a cookie sheet. Cut the red pepper in half, remove stems, white part and seeds. Smash flat and place on the same cookie sheet skin side up. Place under the broiler and remove when sweet potatos and pepper are slightly blackened. Place the pepper in a ziploc bag to steam and put both veggies to the side. Turn broiler off and preheat oven to 400F.

3)Prepare a dijon vinagrette to your taste using the lemon, dijon, salt, sugar, pepper and oil. Set aside.

4)Snap the ends off the asparagus, chop into 1 inch pieces. Boil for 1 minute.

5)Transfer sweet potato to a large salad bowl (still warm). Using the sweet potato cooke sheet place the salmon in the 400F oven and cook for 12 minutes for each inch of thickness.

6)Remove pepper from ziploc bag, peel and chop. Place in teh bowl with the sweet potaties (still warm). Add asparagus.

7)The salmon is done when it is still firm but flakes easily with a fork. It should be quite rare. Nothing is worse than overcooked salmon.

8)Add lettuce to the salad bowl, add dressing and toss to coat quite heavily. Place a large heap of salad on a plate and top with half of the salmon. Place small dabs of goat cheese all over the plate. MMM MMM.

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