1. Place the flour in a stainless steel 4″ half pan. Season the salmon with salt and pepper. Dredge the flesh side of the salmon in the flour. Shake off excess flour. Place 2 oz. of canola oil in a heated, nonstick sauté pan. Place the salmon in the pan, skin-side up. Cook on both sides until golden-brown and cooked through. Pull the skin from the salmon.
2. Place 1 1/2 oz. of spring mix in a stainless steel mixing bowl. drizzle 1/2 tsp. of olive oil over the top of the mix. Season with salt and pepper. Toss in the bowl until mixed.
3. Shingle 3 heated sweet potato apple latkes on the front of a warmed serving plate. Place the spring mix at the top of the plate. Place the salmon, skin-side down, in the center of the plate next to the latkes and spring mix. Spoon 1 1/2 oz. of tomatillo poblano salsa onto the center of the salmon. Serve with 1 Tbsp. of apple sour cream on top of each latke.
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