The Salad is a simiple "Spring Mix" made of baby romaine and oak leaf lettuces are enhanced with the pleasant bitterness of endive and radicchio. Dressing is made egual parts mustard vingar and oil salt and peppeer blend. Salmon was grilled skin side down for 6 mins MORE THAT AND FISH WILL BE DRY. The compound butter is made with dill and lemon zest. To make the butter leave it out on the counter untill it is soft. Then place in a bowl and the freash dill (use dry if you must, but try the fresh) and lemon zest and mix untill combine do not forget salt. After is has come togetherput back in frig for a 2 mins just so it resets. When serving make sure the fish is happy and hot place on the salad and add the butter. The butter will start to melt and spread the dill and lemon over the fish. The lemon ring is there so the diner can add more lemon if they with. Enjoy
The compound butter really makes the fish stand out more; worth the effort to make.
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