Olive Oil Poached Salmon with Chunky Mashed Potatoes

Ingredients

• 4 Vital Choice wild Alaskan salmon portions (6 ounces each) - can be substituted with Vital Choice halibut portions or Vital Choice sablefish portions
• 2 cups organic Vital Choice extra virgin olive oil
• 3 sprigs thyme
• 1 clove garlic, halved
• 1 teaspoon sea salt
• Organic black pepper, to taste
• 4 large red potatoes, peeled, cut in chunks
• 2 tablespoons butter
• 1/2 cup milk
• Prepared horseradish sauce
• Chopped thyme or other herbs, such as tarragon, cilantro or mint

Instructions

1. Place fish in a dutch oven in a single layer; pour oil over fish to just cover. Add thyme and garlic. Gently poach fish over medium heat until just cooked through, about 7 to 10 minutes.
2. Remove fish from dutch oven using a slotted spatula and set aside on a plate or platter. Season with 1/2 teaspoon of the salt and pepper to taste; keep warm.
3. Heat medium saucepan of salted water to a boil over high heat. Add potatoes and cook until tender, approximately 15 minutes. Drain and mash coarsely. Mash in butter until melted. Stir in milk until almost smooth. Season with remaining 1/2 teaspoon salt and pepper to taste.
4. Divide potatoes among 4 serving plates. Top with fish and drizzle horseradish sauce over. Garnish with parsley or other herbs.