Fresh and Simple: Salmon, Artichokes, & Potato Salad

I love this time of year, everything is so fresh and available.  It's so easy to prepare fresh food, in season, and local.  I can stop by the garden once a day to pick herbs and vegetables now.  I  didn't even need to go to the farmer's market this weekend.  I gather my vegetables and decide what I'm cooking when I get home and survey the ingredients.  Last night I roasted a fresh Salmon Fillet in an agave-mustard glaze, steamed some tender little artichokes from the garden, and made a vegan potato salad.

  A very simple, but flavorful meal.  I whisked about 1 tablespoon grainy mustard with 1 tablespoon raw agave and a dash of red pepper sauce.  I brushed the glaze mixture on the fresh salmon  with a pastry brush and sprinkled some fresh rosemary from my garden. I cut up some small onions I picked just yesterday in half and placed them face down in the pan and on the salmon.  The long green stems sliced and sprinkled on the fish. I roasted this in my oven with the convection fan on to evenly cook everything, for about 35 minutes at 350°.

Before Roasting

After Roasting

The vegan potato salad was also fairly simple.  About 2 lb of little red potatoes, quartered and simmered in water and sea salt for about ten minutes.  A small diced red onion, diced stalks from the rainbow chard, garlic, parsley, about 2 TB sweet pickle relish, half a diced red bell pepper, 2 oz. flax seed oil, 1 oz. homemade garlic chili oil and sea salt to taste. Toss it all together and chill.