Instructions: Sprinkle the seasoning on the fresh salmon. Heat a cast iron pan to smoking. Cook salmon lightly on both sides (prepare salmon to temperature i.e.: medium rare, medium, etc...).

In a separate pan, add with peanut oil and scallions, tomatoes, capers and smoked salmon. Deglaze with White Zinfandel. Add heavy cream and butter. Reduce until thick rich consistency.

To prepare the final dish, put the mashed potatoes in the center of plate. Place salmon on top and place sauce on the side of salmon

(like a moat).

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