In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work ground and season with salt and pepper. Evenly pat the shredded potatoes onto the head of every fillet.
In a huge nonstick skillet, heat the oil unless vivid. Fastidiously add the salmon fillets to the oil, potato aspect down, and cook dinner over moderately high heat, undisturbed, unless browned, about 8 minutes. Fastidiously flip the salmon and cook dinner for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any extra oil.
Within the intervening time, in a medium bowl, plug the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Switch the salad and salmon to plates and back.
Winemakers possess found that the Anderson Valley’s heat, sunny days and funky, foggy nights acquire it very most bright for Pinot Noir, salmon’s most bright red-grape partner.