You are here: Home » Recipes » Pecan Crusted King Salmon on Bacon, Apple & Pumpkin Hash & Farm Fresh Eggs Pecan Crusted King Salmon on Bacon, Apple & Pumpkin Hash & Farm Fresh Eggs User Submitted Recipe by Lance Heisler Yield 4 servings Unnamed Unnamed PrintEmail 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 Hash4 Six-oz. pieces of Northwest King Salmon1/2 cup Pecans - chopped slightly in a food processor1/2 cup Flour3 tablespoons Canola Oil Salt and Pepper2 cups Fingerling Potatoes - poached, sliced and cooled5 Strips of Bacon - cooked and diced1 Poblano Pepper - diced1/2 Red Pepper - diced1 Yellow Onion - diced1 clove Garlic - minced1 cup Pumpkin - diced and blanched1 tablespoon Parsley - freshly chopped2 tablespoons Canola Oil dash Cinnamon Salt and PepperFor the Eggs4 Eggs Canola Oil Instructions For the Salmon: Mix flour and pecans in a mixing bowl. Season salmon with salt and pepper. Press salmon into pecan mix, presentation (top) side only. Heat oil in a sauté pan. Gently place pecan side of salmon in hot oil, searing to a perfect brown, flip. Transfer to oven on 350 degrees and cook to your liking, For the Hash: In a large sauté pan heat the oil. Brown the potatoes. Add onions and peppers and cook until the onions are transparent. Add remaining ingredients and cook until warm. Season with salt and pepper. For the Eggs: Heat oil in pan. Cook eggs in oil to over easy. Plating: Divide hash onto four plates. Top each plate of hash with a piece of salmon. Top each piece of salmon with an egg.