Northwest Wild King Salmon

Farm Raised Atlantic Salmon

Serves 4

4- 6 Ounce Salmon Filets
2 tbsp Dijon Mustard
1 cup Rye Crumbs (Finely ground)
Salt & Pepper to taste

Salt & pepper Salmon filets, brush with Dijon mustard. Press mustard side into rye crumbs, heat olive oil in saute pan and saute bread crumb side down until browned. Flip the salmon over and place pan into 400 degree oven for 8-10 minutes.

Napa Cabbage, Fingerling Potato and Applewood Bacon Hash

4 cups chopped Napa Cabbage
2 cups fingerling potatoes (steamed and cut length wise)
1/2 cup Applewood smoked bacon diced and sauteed

Saute bacon, add fingerling potatoes and cabbage until wilted.

Place Hash on plate and top with Salmon filet. Serve with horseradish aioli.

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