Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips

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1 pound cleaned salmon fillet

3 tablespoons extra virgin olive oil

Salt and pepper

Vinaigrette:

1 cucumber peeled, seeded, and finely diced

1 tablespoon finely minced lemon grass (from root end)

1 tablespoon finely minced ginger

2 tablespoons finely minced shallots

1/4 cup rice wine vinegar

3 tablespoons extra virgin olive oil

Salt and pepper

3 ounces salmon caviar

3 tablespoons chips minced chives

1 lotus root, thinly sliced

2 cups pure vegetable oil

Baby greens