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Pumpkin Seed Crusted Salmon with Stayman Apple Cider Jus

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Ingredients

Apple Cider Jus

3 shallots, chopped

2 garlic cloves, minced

1 bay leaf

4 sprigs thyme

3 Stayman apples, cored, chopped

1 cup port

2 cups apple cider

1 cup veal demi-glace (you can make your own or find at specialty food stores like Williams-Sonoma or on Amazon)

Salt and white pepper to taste

Pumpkin Seed Crust

4 ounces pumpkin seeds, toasted, divided

2 egg whites

4 ounces butter, softened

Salmon

4 salmon filets (6 ounces each), deboned

Salt and white pepper to taste

1 tablespoon unsalted butter

Bacon, Brussels, Butternut, and Trumpet Hash

4-ounce slab smoked bacon (I use Boar’s Head Applewood Smoked Bacon)

8 ounces Brussels sprouts

1 butternut squash, medium size

½ pound black trumpet mushrooms

1 garlic clove

1 shallot

Salt and pepper to taste

Splash of white wine

2 tablespoons unsalted butter

Directions

Apple Cider Jus

  1. Sauté shallots, garlic, bay leaf, thyme, and apples until slightly caramelized.
  2. Deglaze the pan with the port. Reduce by half.
  3. Add apple cider and reduce to sauce consistency.
  4. Add the veal demi-glace.
  5. Season with salt and white pepper. Strain through a chinois.

Pumpkin Seed Crust

  1. Pulse half of the toasted pumpkin seeds in a Robot Coupe until half their normal size (if you don’t have a Robot Coupe, just roughly dice them).
  2. In a mixing bowl, combine all pumpkin seeds, egg whites, and softened butter. Reserve in refrigerator.

Salmon

  1. Preheat oven to 400 degrees.
  2. Season salmon filets with salt and white pepper.
  3. In a sauté pan, sear salmon with butter (presentation side down) over medium heat until golden brown (about 2 minutes). Remove. Let cool.
  4. Divide the pumpkin seed crust evenly and place on each of the salmon filets.
  5. Bake in oven at 400 degrees for 7 minutes.

Bacon, Brussels, Butternut, and Trumpet Hash

  1. Cut the bacon into slices ¼ inch thick. Sear on both sides, then cut into lardons. Set aside.
  2. Blanch the Brussels sprouts in boiling salted water, then shock in an ice-water bath. Set aside.
  3. Medium dice the butternut squash, blanch in boiling salted water, then shock in an ice-water bath (the total finished product should be 5 ounces). Set aside.
  4. Cook the mushrooms with the garlic clove, shallot, some salt and pepper, and a touch of white wine. Set aside.
  5. Heat a large sauté pan over medium heat. Add the butter, bacon, Brussels sprouts, butternut squash, and black trumpet mushrooms. Heat through. Adjust seasoning with salt and pepper to taste. Ideally, the hash is just finishing as salmon is coming out of the oven.

To Assemble

  1. Place the warm hash in the center of 4 plates.
  2. Top with pumpkin seed crusted salmon.
  3. Drizzle apple cider jus around.
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