• 4 5-6 oz (150-180 g) Heritage Salmon Portions
• 4 tbsp (60 ml) ground brown mustard seed
• ½ tbsp (7 ml) sea salt
• ¾ cup (190 ml) ice wine or sweet white wine
• 2 tsp (10 ml) finely chopped shallots
• 2 sprigs tarragon
• 2 cups (500 ml) boiled, sliced potatoes
• 4 cups (1 l) spinach with a dash of pepper
• 4 tbsp (60 ml) mustard vinaigrette

1. Combine mustard seed, chopped shallots and tarragon. Then add the ice wine.
2. Spread over the top side of the salmon. Place Heritage Salmon Portions, skin side down, in a large fry pan on medium heat until the bottom is cooked a third of the way through. Then place salmon on a cookie sheet and broil for 3-7 minutes or until salmon flakes easily with a fork.
3. Mix the potatoes, spinach with the dash of pepper, mustard vinaigrette and sea salt.
4. Place the potato salad in the centre of the plate, then place the cooked salmon on top and serve.

Serves 4