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°.
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.