HERSHEY'S Cocoa and Toasted Almond-Crusted Salmon, Parsnip-Potato Puree, Creamed Artichoke Spinach

Ingredients: Cocoa and Toasted Almond Crust

• 3 teaspoons HERSHEY'S cocoa powder
  
• 12 tablespoons almonds, toasted and chopped
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper, fresh ground
• 2 1/4 teaspoon olive oil

• 1. Combine all ingredients and mix well. Hold for service.

Ingredients: Creamed Artichoke Spinach

• 32 ounces milk
  
• 4 ounces red onion, minced
  
• 1 bay leaf
  
• 1/8 teaspoon nutmeg, ground
  
• 2 ounces blonde roux
  
• 8 ounces spinach, blanched and chopped
  
• 8 artichoke hearts, sliced
  
• Salt, as needed
  
• White pepper, as needed
  

• 2. Combine milk, onion, bay leaf and nutmeg in medium sauce pan. Bring to a boil, and reduce to a simmer for 10 minutes. Add roux, mix to fully incorporate. Bring to a boil, and reduce to a simmer for 20 minutes, stirring regularly. Add spinach and artichokes; mix well. Bring to a boil, and reduce to a simmer for 5 minutes. Remove from heat. Adjust seasoning. Cover and hold in warm place for service.

Ingredients: Parsnip-Potato Puree

• 16 ounces parsnips, peeled, trimmed and rough chopped
  
• 8 ounces potato, peeled, trimmed and rough chopped
  
• 6 ounces milk
  
• 1 tablespoon butter
  
• Salt, as needed
  
• White pepper, as needed

• 3. Place parsnips and potatoes in steamer basket in a medium sauce pot. Bring to a boil over high heat. Steam for 40 minutes or until vegetables are knife-tender. Turn off heat and let stand for 5 minutes. Pass vegetables through food mill. Bring milk and butter to a boil in small sauce pan. Add to pureed vegetables; mix well. Adjust seasoning. Cover and hold in warm place for service.

To Serve

• 8 six-ounce portions salmon filets, center cut
  
• 2 ounces oil
  
• 12 tablespoons cocoa and toasted almond crust
  
• 32 ounces creamed artichoke spinach
  
• 24 ounces parsnip-potato puree
• Salt, as needed
• Black pepper, freshly ground, as needed

• 4. Season salmon filets with salt and fresh pepper. Heat oil in a large sauté pan over medium-high heat. Carefully place 4 filets in pan, flesh side down. Sauté salmon for 1 1/2 minutes or until fish is golden brown. Remove filets from pan and place on greased sheet pan, seared side up. Repeat for remaining 4 filets. Place in pre-heated 350-degree convention oven for 3 minutes. Remove from oven. Evenly spread 1 1/2 tablespoons of crust over each portion, pack down lightly. Return to 350-degree convention oven for 1 minute or until desired doneness. In the middle of each of 8 warm dinner plates, evenly spread 4 ounces of creamed artichoke spinach mixture. Place a 3-ounce portion of parsnip potato puree in the center of each plate. Carefully place salmon on top of puree. Serve.

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