Method

1. To make the dressing, combine eschallots, garlic and red wine vinegar in a small bowl and set aside for 5 minutes to infuse. Add the mustard and whisking continuously pour in the oil until combine. Season to taste and set aside.

2. To make the vanilla beurre blanc, combine the wine, vanilla, peppercorns, bayleaf and onion in a small saucepan. Place over a low heat and allow to simmer and reduce by half. Strain the mixture through a sieve into a clean small saucepan, continue to reduce until just 1/3 mixture remains. Slowly whisk in the butter one cube at a time until sauce is smooth and thick. Whisk in lemon juice and season with salt and pepper.

3. To make the salad, combine the mango, tomato and mescalin in a medium bowl, drizzle with prepared dressing and toss to combine.

4. To make the crispy skinned salmon, heat an oiled oven proof frying pan over a high heat. Sprinkle the salmon skin with salt, place salmon skin side down in pan and cook for 2-3 minutes or until golden and crisp, turn salmon over. Place in the oven and bake for a further 4 minutes or until cooked to your liking.

5. To serve, arrange the salad on a plate, top with the salmon, skin side up, drizzle with the vanilla beurre blanc.