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