I rubbed the fresh salmon with grainy mustard and a bit of Napa Valley fig and roasted shallot tapenade which I bought in a jar at We Olive in Belmont Shore. That stuff is good on crackers, with cheese and as you can see, a topping for fish. I topped the fish off with salt, pepper, curry powder and lemon juice. Grilled it with the skin side down for 5 minutes, turned it and then grilled it for another 4 minutes.
I toasted an artisan bun in my panini maker and then a added a piece of salmon topped with the veggies. A glass of white wine and there you have it...a quick, healthy and delicious simple meal made in less than 15 minutes.