Let me just say, this is a badass dish. Whenever we find a dish that really works, that just screams, “This is a winner,” that we’ve worked on and perfected, it’s going to get lots of love on our menu. We use wild king salmon when in season, but otherwise we source Loch Duart salmon from Scotland, which is organically and sustainably raised in large free-range pens out in the ocean. So here you’ve got the soft, rich, delicate salmon with the crispy crust of pumpkin seed fall flavor served with fall/winter items like the bright green Brussels, smoky Virginia bacon, orange butternut squash, and a rich sauce with a nice tart apple flavor from the cider. We often serve it over stone-ground Byrd Mills grits. It’s one of our favorite fall dishes. The colors are beautiful, out of this world, if you do them right.
Pumpkin Seed Crusted Salmon with Stayman Apple Cider Jus
By Chef Walter Bundy of Lemaire Restaurant, Richmond, VA
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