I tried to make this look interesting and classy instead of just a bunch of veg slopped on the side of the plate next to the fish. I had fun practicing cutting the tiny dice and making the different mash. I learn that mashing actually doesnt break all the cell walls of the potato and doesnt release the 'sticky' starch so that it is like a glue (unlike pureeing in a food processor). I love gooey things with salmon, but this dish I think is nicely balanced because you find yoruself wanting something to crunch on and the tiny dice satisfy that urge.
Boil two large sebago potatos and mash them (do not process them this will make them like glue) with 1 tsp butter, 1/4 tsp nutmeg and 2 tbsp milk.
Boil equivalent amount of pumpkin with two long yellow squash. Remove Squash and set aside. Mash pumpkin with 2 tbsp milk.
Mash half an avocado with 1 tbsp lemon, salt and pepper.
Finely chop 1/4 cucumber into tiny dice after removing skin.
Do the same for 1/4 of red capsicum, 1/2 tomato and 1/4 skinned carrot.
Heat 3 tbsp butter in a frypan on high and add 12 sage leaves. Cook till crisp. Wipe pan clean.
Add 1 tbsp olive oil. Pan fry salmon skin side down for 4 minutes on high then 3 minutes on other side.
Form the bruschetta by slicing the squash lengthways and placing a tbsp of avocado on the end of each squash half and top with tiny diced vegetables.
To assemble make a yin yang symbol out of the potato and pumpkin mash.
Scatter over half the sage. Place two pieces of salmon on top and the squash on either side as shown in photo. Garnish with dill sprigs and rest of the sage.
some of these ingredients came from my garden.