Season Salmon portions with salt and pepper, sear in hot canola oil blend skin side up. Turn fish over, drizzle each portion with ½ Tbsp. maple syrup and a small sprinkling
of mustard seeds. Place pan in 400° oven and finish cooking.
Arrange a 3 to 4 oz. portion of hash onto plate, lay salmon onto hash, drizzle with additional small amount of maple syrup.
Garnish with Mediterranean black sea salt flakes and serve.
8 6 oz portions Bay Winds® Salmon, King Chinook
24 oz Sweet Potato, Pancetta, and Granny Apple Hash
4 tbsp maple syrup
1/4 tsp mustard seed, toasted
1/4 tsp Roma® Black Pepper, Ground
3 oz Roma® Oil, Olive, 75/25 Canola/Extra Virgin Blend
1/4 tsp salt, sea
Sweet Potato, Pancetta, and Granny Smith Apple Hash
Heat canola oil blend over medium flame, add pancetta and cook until it begins to brown.
Add bell pepper and onion and sweat, add garlic till aromatic.
Add sweet potatoes and granny apples, turn up heat and cook tossing gently until hash begins to brown.
Season with salt and pepper and hold warm.
3 tbsp apple(s), Granny Smith, skin on, small dice
1/4 tsp garlic, clove(s), minced
2 tbsp onion(s), Spanish, small dice
2 oz pancetta, small dice
pepper, freshly ground, to taste
2 tbsp Peak Fresh Produce® Pepper(s), Green Bell, small dice
2 Peak Fresh Produce® Potato(es), Sweet, small diced, blanched in salted boiling water till
1 oz Roma® Oil, Olive, 75/25 Canola/Extra Virgin Blend