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.
Ingredients
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
