Lightly Blackened North Atlantic Salmon with Apple, Butternut Squash, Pancetta Hash

4- 6 oz filets portioned
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon granulated sugar
½ stick of unsalted whole butter
1 tablespoon of canola oil

Hash:

1 small butternut squash peeled and diced and blanched in water
2 apples granny smith or gala peeled and diced
¼ lb of pancetta diced
¼ cup of shallots finely julienned
½ cup of carrot peeled and diced
1 tablespoon of fresh thyme
½ teaspoon of fresh sage
¼ cup of brandy or rum
¼  stick of unsalted whole butter
2 tablespoons of canola oil

Place a heavy cast iron pan onto the stove top or onto the grill anywhere there is a well ventilated area, Next mix all the dry spice ingredients together into a small bowl.  Filet the salmon into desired proportions and dredge the fish pretty heavily until coated.   With the cast iron pan or any pan desired heat until very hot when hot add the butter followed by the canola oil and place the fish into the pan allowing it to get blackened onto the one side.  After you have achieved the "Blackening" flip onto the other side and set aside it should finish cooking thoroughly OFF the heat.
 
For the Hash start with butter in the pan and the canola oil when hot place the Pancetta into the pan let sauté until translucent followed by the carrots, shallots and the then the squash when the carrots have softened add the apples and turn the heat down to a light simmer add the fresh herbs at the end followed by the brandy continue to cook for a additional 5 minutes.

To plate place a spoonful of the hash onto the plate followed by the lightly blackened salmon onto the side slightly a garnish of fried sage or fresh parsley would be nice or a wedge of lemon.  Serves 4.