4 6-ounce salmon filets
1/4 cup canola oil
8 ounces crabmeat, shredded
1/2 cup yellow cornmeal
6 ounces (about 2) poblano pepper chiles, roasted and chopped
2 jalapeño chiles, minced
3/4 cup cooked sweet corn, preferably roasted
1 cup (4 ounces) Wisconsin alpine-style cheese, grated
Worcestershire sauce, to taste
Salt, to taste
Cook salmon as desired. Set aside.
For hash: In sauté pan, heat canola oil. Dust crabmeat with cornmeal; sauté in oil until crisp. Add poblano and jalapeño chiles, corn, Worcestershire sauce and salt; cook until softened. Spoon hash over salmon and top with alpine; broil until cheese melts.