Separate top halves into leaves; cut cored ends of halves into ¼ inch thick slices.

Trim end & outer leaves of Brussels Sprouts & then shave them using a Mandolin slicer.

Assemble first 3 ingredients in a bowl. Combine Olive Oil & Balsamic & whisk until blended.

Remove from oven, remove skin & mash thoroughly. You may add a small amount of olive oil to achieve the desired consistency.

In a large bowl, toss grape/cherry tomatoes, mozzarella cheese pearls & basil leaves together.

Take a wild caught salmon fillet or fillets (sized according to the number of people you plan to feed).

Arrange thin slices of cantaloupe & cucumber on 6 salad plates.

In a small skillet over medium heat, saute the chopped garlic in olive oil until translucent.