3/4 lb salmon, skin-on fillets
1 1/2 tbs butter, softened
Salt and pepper, to taste
For the salad:
1 heart of Romaine lettuce, chopped
1/4 cup grape tomatoes, chopped, if desired
1/4 cup chopped carrot
1-2 radishes, sliced thinly and chopped, plus 2 radishes for a garnish
Vinaigrette:
1 tsp dijon mustard
1 tbs white wine vinegar
1/4 cup olive oil
Salt and pepper, to taste