Grilled Salmon Chimichurri

1. Season salmon with salt and pepper. Spray both sides of salmon with cooking spray and place on heated char-grill, skin-side up.

2. Cook both sides until just cooked through and remove skin when fully cooked.

To prepare à la carte:

1. Using a pastry bag with a plain, medium-size tip, pipe 6 oz. of warmed mashed potatoes in the center of a heated serving plate.

2. Place salmon on top of potatoes, skinned-side down.

3. Spread 4 oz. of warmed rainbow carrots around the potatoes.

4. Spoon ¾ oz. of chimichurri over the salmon.