icon-location Philadelphia, PA

Doc’s Salmon & Crab Hash with BBQ Buerre Blanc

Seafood

Serves 1

Ingredients for Salmon

7 oz Salmon
1 tsp Salt & Black Pepper
2 Tbsp Olive Oil Blend
1 Tbsp Butter
1 c Sweet Potato Hash - Prepared
3 oz BBQ Beurre Blanc - Prepared
1 Tbsp Fried Leeks

Method for Salmon

• Cooking: Heat Sautee Pan on medium high heat before adding oil
• When oil just begins to smoke add butter & gently add the seasoned salmon (skin side up) to pan
• Cook for 2 to 3 minutes then turn salmon & place in 400 degree oven for 3 to 4 additional minutes

117 E. Gay Street, West Chester, PA, 19380
610-429-4046