BBQ Salmon on Sun Dried Tomato and Goat Cheese Potato Spring Vegetable Salad

BBQ Salmon
4 salmon filets (6 oz. each)
2 tablespoon olive oil
Salt and pepper to taste

Grill the salmon- do not over cook

Goat Cheese Potatoes
1 lbs. Yukon gold potatoes, medium dice and pre cooked
¼ cup heavy cream
2 oz. butter
4 oz. goat cheese
6 oz. sun dried tomatoes, chopped
3 tablespoon basil, chopped
Garlic to taste

Smash the precooked potatoes into the goat cheese and the rest of the ingredients.  Serve under the grilled salmon.

Spring Vegetable Salad
3-4 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
green onions, chopped
½ teaspoon garlic, roasted and mashed  
Kona lobster or shrimp, cooked and chopped
10 pieces jumbo asparagus, chopped
8 cherry tomatoes, halved
12 sugar snap peas
Pepper to taste

Sauté in pan and add over grilled salmon.  Add micro greens to garnish.