Pan-Fried Salmon over Salad with Lemon Vinaigrette ala Bonsay

Finally, I bought these beautiful salmon fillets. The flesh was pink and fresh. And successfully, the craving is fulfilled.

Serve: two
Ingredients: 
2 x 200gr salmon fillets
2cups fresh salad leaves 
4buttons white mushrooms
1/2cup juliened carrots
20ml olive oil
3tsp sugar
1tsp mustard
1tsp chopped garlic
2 1/2tbs fresh lemon juice
2tsp apple cider vinegar
2tsp salt & some ground pepper

Method:

1. Mix oil, sugar, mustard, garlic, lemon juice, vinegar, salt and pepper, in a bowl. Set aside
2. Wash the vegetables, dry in a colander. Set aside 
3. While pre-heating the pan, oil the salmon and sprinkle with some salt
4. Pan-fry the salmon, 4minutes on each side. Or until it is cooked as desired