SKILLET SALMON POTATO HASH RECIPE
Steps:
- Bring a large saucepan of lightly salted water to a boil over high heat. Add the diced potatoes and cook until just tender, 6 to 8 minutes. Drain.
- Season the salmon with ⅛ teaspoon salt and ⅛ teaspoon ground pepper. Heat 1 teaspoon canola oil in a large skillet (preferably cast-iron) set over medium-high heat. Add the salmon (skin side down if it has skin) and cook until the fish is opaque about ¾ of the way up the fish, about 5 minutes. Flip the fish and cook for 2 minutes. Transfer to a plate. When cool enough to handle, break up into pieces.
- Add ½ teaspoon oil to the skillet, and add the onion and pepper. Cook until tender, 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Add the remaining 1 teaspoon oil and stir in the potatoes. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
- Stir in the salmon, spinach, dill, ½ teaspoon salt and ½ teaspoon ground pepper, until the spinach is just wilted. Serve.
Nutrition Facts : ServingSize 1 Cup, Calories 174.5 kcal, Carbohydrate 20.2 g, Protein 13.3 g, Fat 4.8 g, SaturatedFat 0.8 g, Cholesterol 21.5 mg, Sodium 273.1 mg, Fiber 3 g, Sugar 3.2 g
SHEET-PAN SALMON WITH POTATO HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the upper third of the oven and preheat to 450˚ F. Toss the potatoes, bell peppers and onion with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot pan and roast, stirring halfway through, until the potatoes are tender and browned in spots, 15 to 20 minutes.
- Meanwhile, roughly chop the capers, cornichons and parsley. Combine the yogurt in a bowl with the capers, cornichons and half the parsley. Stir in the lemon zest, 1 tablespoon lemon juice and a pinch of Old Bay; season with salt and pepper.
- Coat the salmon with the remaining 1 teaspoon each olive oil and lemon juice and 1 1/2 teaspoons Old Bay; season with salt. Stir the potato mixture and make space on the pan for the salmon fillets. Add the salmon to the pan and roast until the fish flakes easily with a fork, 7 to 10 minutes depending on the thickness.
- Divide the salmon and potatoes among plates and top with the yogurt sauce. Sprinkle with the remaining parsley.
Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 839 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 39 grams, Sugar 6 grams
SALMON HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix the yogurt, mustard and dill in a small bowl.
- Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl.
- Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper.
- Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.
Nutrition Facts : Calories 306, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 292 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 21 grams
SALMON WITH POTATO-ARTICHOKE HASH
The potatoes, artichokes and salmon all go in the same roasting pan, making cleaning up this tasty potato hash easy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange vegetables around sides of pan.
- Place salmon pieces in center of pan, and press them together to form one long piece. Coat with remaining 1/2 teaspoon oil, and sprinkle all over with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is just cooked through, about 20 minutes.
- Meanwhile, make sauce: Stir together 1/2 teaspoon salt, a pinch pepper, parsley, mustard, vinegar, and 1 tablespoon water.
- Gently separate salmon pieces, top with parsley sauce. Serve with vegetables.
Nutrition Facts : Calories 346 g, Fat 12 g, Protein 38 g
SEARED SALMON WITH SWEET POTATO HASH AND JERK MANGO SALSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sweet potato hash: Bring a large pot of water to a boil. Blanch the sweet potatoes until fork-tender. Drain and set aside.
- Heat a saute pan over medium-low heat. Add the bacon and cook until soft and lightly crisp. Add the sweet potatoes and pan-fry until the potatoes are lightly browned and crispy, 3 to 4 minutes. Add the garlic and onions, stirring to incorporate into the hash, and cook until transparent, another 4 minutes. Season with salt and pepper. Keep warm and reserve.
- For the jerk mango salsa: Mix together the mangoes and jalapenos in a bowl. Fold in the jerk sauce and reserve.
- For the lemon vinaigrette: Whisk together the Dijon mustard and lemon juice in a bowl. Stream in the oil, whisking until the dressing is emulsified. Season lightly with salt and pepper. Stir in the chives.
- For the salmon: Sprinkle the salmon with salt and pepper. Heat a 12-inch saute pan with the grapeseed oil until hot. Add the salmon and cook about 4 minutes on each side (or until the desired internal temperature). Add the butter to the pan and when melted, spoon over the fish. Transfer the fish to a paper-towel-lined plate to drain slightly.
- To plate: Spoon some hash in the center of each plate and top with a piece of salmon. Spoon some jerk mango salsa on top of the salmon, followed by some lemon vinaigrette.
POTATO CRUSTED SALMON
Steps:
- For the Salmon breading:
- Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes.
- For the Lemon butter sauce:
- In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter.
- Plating procedure:
- Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions.
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