Salmon Salad with Crushed Potatoes

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5 ounces of fresh salmon   
1 cup of fingerling potatoes, cooked, peeled, crushed   
¼ cup of yellow beets, sliced   
¼ cup celery hearts and leafs, chopped   
½ cup parsley leafs, dill and chives   
1 Tbsp.scallions, sliced   
1 ea. radishes, shaved on mandoline   
½ Persian cucumber, shaved on mandoline
¼ cup green beans, blanched   
5 ea. cherry tomatoes, halved   
½ cup white crane springs herb mix   
1 Tbsp. soy beans   
1 lemon for lemon juice   
4 Tbsp. extra virgin olive oil   

Sear salmon in a pan until cooked medium.
In a mixing bowl, combine all vegetable ingredients.
Add lemon juice and olive oil to taste.
Mix lightly.
Season with salt and pepper to taste.
Top with seared salmon.

1 salad