Recipe supplied by LiraH Vinegar and Miriam Spina

2 salmon steaks
1 cup almonds, roughly chopped
Salt and pepper to taste
1 egg, whisked
4 potatoes
1 sprig of sage
1 spring onion
4 tbsp butter
2 tbsp milk
1/8 cup LiraH Lemongrass Balsamic Vinegar

Combine almonds, salt, and pepper in a bowl
Dip salmon in egg and then coat with almond mixture
Fry the salmon and almonds in half of your butter until they're cooked through and almonds are golden and crisp
In a separate pan, fry sage and spring onions in 1 tbsp of butter until they're soft and add LiraH Lemongrass Balsmic Vinegar until heated through
Make mash potato as normal and mix in milk, remaining butter, salt, pepper, sage, spring onion and LiraH Lemongrass Balsamic Vinegar
Place cooked salmon on the mash and drizzle with LiraH Lemongrass Balsamic Vinegar to finish.