Autumn Salmon with Mushroom Sauce

Autumn being just around the corner, 'Autumn Salmon' from Hokkaido starts to be available. A nice healthy lunch, pretty affordable too (at least in Japan.... with everything being over-expansive, fish is comparably very cheap). At about 400¥ for the whole dish, it's the same price as this one zucchini I used for my last Ratatouille!

Boil small potatoes (with the skin for preserved nutriments), and green beans. In a pan, grill the salmon skin-side first, with salt & pepper on top. When turning over, the salt & pepper will be exposed directly to the pan, creating a slight 'crust' that is pretty good. Once the salmon is done, remove from pan and fry finely-chopped mushrooms (maitake in the picture). Deglaze with a bit of red wine vinegar, then add some fresh cream, water and old-style Dijon mustard. Cook for a few minutes until a smooth consistency. Serve the sauce over the potatoes, cut in half. Last, the way ketchup matches french fries, Dijon mustard matches green beans!