Grilled Salmon with Vegetables
Preheat oven to 180°C (approximately 350°F).
Rinse and peel vegetables. Then cut lengthwise into thin strips (julienne). Blanch in boiling salted water, rinse with ice cold water and drain well.
Wrap tomatoes in greased aluminum foil pieces and cook for 20 minutes in the oven.
Lightly salt salmon fillets then fry in a grill pan in butter on each side for 3-4 minutes. Season with mustard seeds, salt and pepper to taste. Toss sliced vegetables with olive oil and balsamic vinegar.
Arrange salmon, tomatoes and sliced vegetables on plates. Serve with mashed potatoes, as desired.