Pecan Crusted King Salmon on Bacon, Apple & Pumpkin Hash & Farm Fresh Eggs

  • Yield 4 servings

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This salmon recipe was created by Chef Will Leroux, Corporate Chef at the Wayfarer Restaurant & Lounge in Cannon Beach, Ore. According to the Chef, this is the perfect recipe to showcase the regional cuisine of the Pacific Northwest. The pecans also add a nice crunch to the plate -- fitting for the upcoming fall season!

Ingredients

For the Hash
4 Six-oz. pieces of Northwest King Salmon
1/2 cup Pecans - chopped slightly in a food processor
1/2 cup Flour
3 tablespoons Canola Oil
Salt and Pepper
2 cups Fingerling Potatoes - poached, sliced and cooled
5 Strips of Bacon - cooked and diced
1 Poblano Pepper - diced
1/2 Red Pepper - diced
1 Yellow Onion - diced
1 clove Garlic - minced
1 cup Pumpkin - diced and blanched
1 tablespoon Parsley - freshly chopped
2 tablespoons Canola Oil
dash Cinnamon
Salt and Pepper
For the Eggs
4 Eggs
Canola Oil

Instructions

For the Salmon:

  1. Mix flour and pecans in a mixing bowl.
  2. Season salmon with salt and pepper.
  3. Press salmon into pecan mix, presentation (top) side only.
  4. Heat oil in a sauté pan.
  5. Gently place pecan side of salmon in hot oil, searing to a perfect brown, flip.
  6. Transfer to oven on 350 degrees and cook to your liking,

For the Hash:

  1. In a large sauté pan heat the oil.
  2. Brown the potatoes.
  3. Add onions and peppers and cook until the onions are transparent.
  4. Add remaining ingredients and cook until warm.
  5. Season with salt and pepper.

For the Eggs:

  1. Heat oil in pan.
  2. Cook eggs in oil to over easy.

Plating:

  1. Divide hash onto four plates.
  2. Top each plate of hash with a piece of salmon.
  3. Top each piece of salmon with an egg.
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