Carmelized Tasmanian Salmon with Cool Summer Salad - The Perfect Puree of Napa Valley

Ingredients

• 6 oz. salmon, square cut, skin on
• Sea salt (to taste)
• Oil
• 1 oz. miso paste
• 3 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 1 oz. sweet soy sauce
• 2 oz. coconut milk
• 1/2 tsp. palm sugar
• 1/4 tsp. ginger, chopped
• 1 Peruvian purple potato, peeled and cut into 3/8 inch dice
• 1 Yukon gold potato, peeled and cut into 3/8 inch dice
• 3 oz. Heirloom tomatoes, (preferred red and yellow currant zebras, cut in half)
• 2 cipollini onions, peeled
• Pea tendrils and Borrage cress (a few strands each)
• Salt
• pepper
• 1 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 1 oz. coconut milk
• 1 oz. extra virgin olive oil
• 1/4 oz. palm sugar
• 1/4 oz. rice vinegar
• 12 pumpkin seeds, toasted
• 5 whole leaves of cilantro
• Pinch of poppy seeds
• Pinch of red curry paste
• Pinch of sea salt
• Pinch of black pepper