Instructions:

1. SALAD: Preheat indoor grill to 200ºC (400ºF).
2. Season the portioned salmon, lightly brush or coat in olive oil and place on the preheated grill. Grill salmon on both sides to the desired doneness.
3. CITRUS VINAIGRETTE Using the hand blender, combine lemon, orange, and grapefruit juices, dijon mustard, honey, salt and pepper. Blend to incorporate. Using low speed, slowly pour in the olive oil until well emulsified.
4. BUCKWHEAT PILAF: Place buckwheat, water, ground hazelnuts, salt and pepper into the rice cooker.
5. Break up kale and place it into the rice cooker steamer tray. Cook the kale in the steamer tray with the buckwheat.
6. Remove the kale from rice cooker as soon as the buckwheat has finished cooking. Allow the buckwheat to keep warm in the cooker for 5-10 minutes, or until ready to use.
7. Upon service, combine buckwheat, kale and olive oil. Season to taste if necessary.
8. OLIVE OIL STEEPED TOMATOES: In a sauce pan, combine the olive oil with the garlic, peppercorn, bay leaf, thyme and parsley and over low heat allow the herbs to infuse. Add the tomatoes and cook until just tender, 12-15 minutes if using small to medium tomatoes.
9. Remove the tomatoes from the oil, cut in half and serve.

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