Seared Atlantic Salmon on Mashed Potatoes

INGREDIENTS

• 3 tablespoons organic Balsamic Vinegar
• 1 tablespoon rice wine
• 2 large organic potatoes, boiled, peeled and mashed
• 2 tablespoons organic butter
• 1 cup organic milk
• Salt and pepper to taste
• 1 The Meat Club  Atlantic Salmon Fillet
• 1/8 teaspoon organic Himalayan Salt
• 1/8 teaspoon organic ground black pepper
• 2 tablespoons grapeseed oil

PREPARATION

1. Preheat pan, then pour the mixture of vinegar and rice wine and bring to boil to make gravy. Set aside.
2. Bring a pot of salted water to boil. Add potatoes and cook until tender, drain, peel and chop roughly. Put aside.
3. In a small pan, heat butter and milk over low heat until butter is melted. Transfer potato chunks into a blender, blend slowly with milk/butter mixture until smooth and creamy. Season with salt and pepper to taste.
4. Season salmon with salt and pepper.
5. Preheat cast iron pan over medium heat for 3 minutes.
6. Coat salmon with grapeseed oil. Place in pan and increase heat to high. Cook for 3 minutes. Turn salmon over and cook for 5 minutes. Salmon is done when it flakes easily with a fork, and skin is crisp.
7. Place potato mash onto plate, top with Salmon and dress with gravy.