four 4-6 ounce boneless skinless salmon fillets
2-3 tsp olive oil for sauteing fish
approx. 1 pound baby potatoes
approx. 1/3 - 1/2 cup chopped green onion
approx. 1/4 cup extra virgin olive oil for potatoes
1 - 2 Tbs grainy Dijon mustard
approx. 2 cups seedless red grapes
2-3 Tbs olive oil
1/4 cup balsamic vinegar (see hints below)
Get started by boiling as many unpeeled baby potatoes as you like in enough water to cover.
There really isn't any other cooking involved until after the potatoes are done but you will need to remove the stems from a good handful of seedless grapes and also finely chop the green parts of a couple of green onions.
Once you can easily insert a knife into the center of the cooked potatoes, drain them and, while they're still nice and hot, use a potato masher to smash the potatoes.
Then add a bit of extra virgin olive oil, add the chopped green onion and add a good dollop of grainy Dijon mustard.....fold everything together and put a lid on top to keep it warm.
Next, add a splash of olive oil to a large, heavy bottomed nonstick pan on medium to medium high heat and saute the boneless skinless salmon fillets on both sides until they're lightly browned and just cooked through.
Then gently take those out of the pan and add the handful of seedless grapes and toss those around and roast them until the start to blister.
Turn the heat off and add a splash of olive oil and a good splash of balsamic vinegar and it's time to eat. (see hints below)
It's a good idea to let the roasted grape pan cool down a touch before adding the oil and balsamic vinegar because the hot pan will cause the balsamic vinegar to splatter quite a bit.