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A wonderful mixture of Kitchen Kettle Pumpkin butter and seared salmon.
Seasons salmon with salt and pepper. Heat olive oil in a non stick pan. Carefully lay salmon top side down and cook for 2-3 minutes. Gently tun salmon to cook the bottom side. While the fish is cooking brush the top with a generous amount of Kitchen Kettle Pumpkin Butter and top with crushed pumpkin seeds. Finish salmon in oven for 6-8 minutes. Serve with fresh salad greens dressed with Kitchen Kettle Tomato Basil Vinaigrette. For the salad dressing:4 oz. Kitchen Kettle Tomato Jam2 oz. balsamic vinegar1 tablespoon Dijon mustard 4 oz. olive oilsalt and pepper to taste
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KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538