Lily's Seafood's seared Scottish salmon

Get this recipe courtesy of Lily's Seafood Grill & Brewery, one of the many restaurants taking part in Royal Oak Restaurant Week happening now through March 10.

SALMON
10-12 oz of fresh salmon portioned into 2 @ 5-6 oz. filets, skin removed.
pinch of salt
pinch of freshly ground black pepper

FOR MASHED POTATOES
5 medium potatoes (peeled & cubed)
1 medium sweet onion
¼ lb. regular butter
2 oz sherry
4 oz heavy cream
dash of soy
¼ tsp salt
¼ tsp ground white pepper

FOR COMPOUND BUTTER
¼ lb regular butter
3-4 oz wild mushrooms, chopped medium fine
¾ tsp truffle oil
1 tsp crushed garlic
1/4 c chopped shallot
dash of soy

FOR EGGPLANT
1 small eggplant
1 whole egg
1 cup panko bread crumb
½ c flour
pinch salt
pinch pepper
3/4 c vegetable oil

TO PREPARE SALMON
Lightly oil heavy bottomed skillet, place over medium high heat.
Gently rub salmon filets with salt and freshly ground pepper.
Place filets in heated skillet, sear for approximately 3-4 minutes on each side.

TO PREPARE MUSHROOM COMPOUND BUTTER
Set 1/4 lb. butter aside to soften at room temperature.
Gently sweat crushed garlic and shallots in pan over low heat, add wild mushrooms.
Increase heat to medium and sautee till mushrooms are tender.
Remove from heat and stir in dash of soy sauce. Let mushroom and shallot mixture cool.
Combine cool mushroom mixture with softened butter and truffle oil and refrigerate.

TO PREPARE MASHED POTATOES
Thinly slice onion and sautee in heavy pan over medium heat with 2 tbl butter.
When onions become opaque, deglaze with sherry and dash of soy sauce.
Remove from heat and set aside.
Place potatoes in large stockpot, cover with salted water and bring to boil.
Bring water to boil for approximately 10-12 minutes or until potato cubes yield easily to a fork.
When finished, drain water but do not rinse potatoes.
Gently mash together warm potatoes, onion mixture, remaining butter, salt and pepper. Slowly add cream or
milk as needed until potatoes are smooth and creamy.

TO PREPARE FRIED EGGPLANT
Heat vegetable oil over medium heat in heavy bottomed skillet.
Peel eggplant and slice into approximately 1/4 rounds.
Mix flour, salt and pepper in shallow saucer.
Beat whole egg in small bowl.
Place panko crumbs on shallow plate.
Dust rounds with flour mixture, dip in egg mixture then roll in panko crumbs.
Place panko covered eggplant rounds in skillet, fry both sides until crispy & golden brown.
Remove from oil and place on kitchen paper or paper towel to drain.
To assemble, place scoop of caramelized onion mashed potatoes on center of plate, place seared salmon atop
mashed potatoes and crown with a dollop of softened mushroom truffle butter.
Garnish plate with crispy panko eggplant rounds and enjoy!