A delightful dish combining seared salmon with creamy mashed potatoes, topped with a tangy sauce.
Peel and dice the potatoes into even chunks.
Cutting potatoes into uniform pieces ensures they cook evenly.
Boil the potatoes in salted water until tender, about 15 minutes.
Test the potatoes with a fork; they should slide off easily when done.
Drain the potatoes and mash them with butter, milk, pepper, and nutmeg until smooth.
For extra creamy mash, use a potato ricer or sieve.
Pat the salmon fillets dry and check for any bones, removing them if necessary.
Drying the salmon helps achieve a crispy sear.
Heat olive oil in a frying pan over medium-high heat. Sear the salmon fillets for 3 minutes on each side.
Avoid overcrowding the pan to maintain high heat for a good sear.
Remove the salmon from the pan and keep warm.
Letting the salmon rest allows the juices to redistribute.
In the same pan, add balsamic vinegar and mirin. Stir and reduce for 1 minute.
Deglaze the pan to incorporate all the flavorful bits into the sauce.
Plate the mashed potatoes, place a salmon fillet on top, and drizzle with the sauce.
Use a spoon to evenly distribute the sauce over the salmon.
Garnish with chopped chives and sliced spring onions before serving.
Fresh herbs add a burst of color and flavor to the dish.
