Place Golden Raisins (2 tablespoon) in a small bowl and cover with warm water to reconstitute for five minutes. Drain raisins and place in a large bowl.
Quarter Red Grape (3 ounce) and add to large bowl.
Separate Cauliflower Florets (12 ounce) by using your hands or knife into small pieces and set aside.
Dice Celery (1 stalk) into half inch sliced pieces and hold.
Slice Purple Potato (8 ounce) into quarter inch thick slices across to create coins and hold.
Wipe small bowl used for raisins and juice Lemon (1) into small bowl, remove seeds, and hold.
In a large saute pan, heat Olive Oil (2 tablespoon) over medium high heat. Once oil is hot, add cauliflower florets with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Cook for approximately seven minutes, until cauliflower is golden brown.
Spread cauliflower florets out onto a foil lined sheet pan to cool.
Chop twelve Fresh Chives (12 stalk) and hold for garnish.
Dice Bacon (3 piece) into quarter inch small pieces.
In the same large saute pan over medium heat, add Olive Oil (1 tablespoon). Add bacon and celery and cook for four minutes until bacon is crisp and celery is softened.
Remove bacon and celery from pan and spread out onto the same sheet pan to cool.
In the same saute pan, heat olive oil over medium heat. Add potatoes in a single layer and cook, stirring frequently, being careful not to damage potatoes. Cook for nine minutes or until golden brown and thoroughly cooked. Remove potatoes from pan.
Pat dry Salmon Fillet (2) with paper towels. Slice each fillet in half across to create four equal pieces. Season with Salt (1/2 teaspoon) on both sides.
Cook salmon for three minutes on one side only, and then add Unsalted Butter (2 tablespoon) to pan.
Flip fish gently and pour in lemon juice. Using a spoon, baste fish continuously with lemon juice and butter mixture and cook for three more minutes until center is opaque and cooked through. Remove pan from heat until plating.
Place the cauliflower, celery, bacon, and potatoes in a large bowl with raisins and grapes. Add Capers (1 tablespoon) and half of the chopped chives. Season with Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon) and Olive Oil (1 tablespoon). Toss gently.
In a medium bowl, toss Arugula (2 ounce) with Olive Oil (1 tablespoon) and the Balsamic Vinegar (1 tablespoon).
Arrange roasted cauliflower mixture and purple potatoes on two plates. In the center of each plate, offset two salmon pieces and top half of the fillets with chives.
Garnish salmon with arugula and serve.