Cook the salmon any style and set aside.

Arrange the baby field greens, tomatoes and cucumbers attractively on the plate.

In a saucepan, bring the vinegar, water, sugar, shallots and seasonings to a boil.

Drizzle the vegetables with half of the dressing.

Place the salmon on top and drizzle with the rest of the dressing.

Sprinkle with chopped parsley.

In a lightly oiled saute pan, cook the onion until clear.

Add the garlic and stir, don't let it brown.

Add wine, chicken broth, saffron and cumin, simmer a few minutes.

Add the remaining ingredients.

Submerge the salmon, cover and simmer until the fish is done 4-6 minutes depending on the thickness.

Bring the water and lemon juice to a boil.

Add the salmon and simmer for 4-6 minutes depending on the thickness. Chill. 

If you are using canned garbanzos-drain and rinse.

Puree in a food processor to a smooth paste before adding anything else-once you start adding stuff it won't get smoother.

Add roasted garlic and lemon and puree.

Add salt and pepper and then slowly add olive oil. Chill. 

Poach the Coho salmon in water with a squeeze of lemon and a pinch of salt and pepper.

Melt the butter in a sauté pan, add shallots and stir until al dente.

Add the ferns and sauté until al dente.

Add white wine and toss a bit.

Turn off the heat and stir in the cheese and parsley; adjust seasoning if needed.

The ferns can be served under or over the salmon.

Cook the Salmon any which way you want.

Cut the bacon into thin strips. Sauté until crisp; drain the grease on to a sheet pan.

Toss the celery root with salt and pepper and place on bacon greased sheet pan.

Roast until brown and tender at 375 degrees F. about 20 minutes.

Sauté the onions in the butter until they start to brown.

Add chicken broth and mustard; heat through and adjust seasonings.

Toss with celery root.