Salmon (or Steelhead) Hash with Herb Vinaigrette Recipe

 
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Recipe: Poached Salmon Hash with Herb Vinaigrette

Ingredients

  • 3/4 pound salmon or steelhead trout filet
  • 1 red bell pepper
  • 2 tablespoons minced dill or thyme & rosemary combo
  • 1 tablespoon white wine vinegar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 1/2 cups shredded cooked potatoes (like Simply Potatoes)
  • 4 eggs and 4 whites, cooked over easy (or to preference) for serving

Cut the salmon crosswise into 2-inch strips. In a medium saucepan of boiling water, poach the salmon until just cooked through, about 4 minutes. Drain on paper towels and break into large flakes.

Roast the red bell pepper directly over a low gas flame or under the broiler, turning occasionally, until lightly charred all over, about 15 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the pepper. Cut into 1/4-inch dice.  (or take the short cut of buying roasted red peppers in a jar)

In a mini food processor or using a stick blender, puree 1 tablespoon of the dill (or other herbs) with the lemon juice and vinegar. In a slow, steady stream, add 2 tablespoons and process until emulsified. Season with salt and pepper.

Heat a large cast-iron skillet and add 1 teaspoon of olive oil and heat until shimmering.  Brown the potatoes and season with salt & pepper. In a medium bowl, toss the potatoes with the roasted bell pepper, flaked salmon, and the remaining tablespoon of herbs.  Season with pepper.

In the cast-iron skillet, add the hash mixture in an even layer and fry over moderately high heat until golden and crisp on the bottom, about 3 minutes. Scrape up the hash and turn; continue frying until golden and crisp all over, about 8 minutes longer. Season with salt and pepper and transfer to plates. Top the hash with the cooked to order eggs (1 egg + 1 white per adult), drizzle with the vinaigrette and serve at once.  Serves 4.

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One thought on “Salmon (or Steelhead) Hash with Herb Vinaigrette Recipe

  1. Pingback: Salmon & Asparagus Hash with Poached Egg & Hollandaise « Frugal Hausfrau's Blog

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