From: Chef Cynthia Pawlcyn, Go Fish, Napa, CA. Yield: 12 servings.
Salsa:
12-14 tomatillos, papery husks removed
2 small avocados, pitted and peeled
½ cup extra virgin olive oil
3 Tbsp. rice vinegar
3 cloves garlic
1 tsp. cumin seeds
½ bunch cilantro, leaves only
2 tsp. oregano
½ tsp. salt
¼ tsp. fresh ground pepper
1½ cups country bread, cut into ¼" cubes
as needed, olive oil
as needed, sea salt and pepper
12 4- to 6-ounce fillets wild king salmon
¼ cup fresh tarragon leaves
12 large eggs, hard-cooked, grated
For salsa: Puree all ingredients in food processor until smooth and liquid, but not thin. Cover; refrigerate until served.
Heat oven to 375°F. Drizzle bread cubes with ¼ cup olive oil, season with sea salt and pepper to taste. Spread cubes on a baking sheet; bake 5 minutes until crisp and browned. Remove and reserve.
Brush salmon fillets with olive oil and season with sea salt and pepper. Grill over medium-high heat, 3-5 minutes per side, just until opaque throughout.
To serve: Place salmon fillet in center of a plate. Spoon on 2 to 3 Tbsp. salsa, 1 tsp. tarragon, ¼ to ⅓ cup grated egg and 2 Tbsp. croutons. Serve immediately.
AMERICAN EGG BOARD
