Salmon Hash

[akirlu]

So, I think I have uncovered the secret to getting the salmon hash right. The trick is in pan searing the salmon separately and then adding it back into the hash at the end.

What you need:

4-5 White Rose or similar thin-skinned medium potatoes, diced small
1T olive oil + 1T Butter
6 cloves garlic, smashed
1/2 medium yellow onion, peeled & chopped
1 bunch baby asparagus, washed & cut up into 3/4" segments

2t olive oil + 2t butter
Slab o' Salmon (1-2 lbs)
Pepper & Garlic powder to taste

Small handful parseley or cilantro, chopped
Feta cheese, a sufficiency

Sesame oil dressing:

1 T sesame oil
2 T olive oil
Soy sauce, a sufficiency
Balsamic vinegar, a dash or two

Preheat your broiler, and set the highest rack in your oven to about 4" beneath the broiler.

Set skillet on medium heat with oil and butter, when butter is melted and starting to sizzle, toss in diced potatoes and brown -- adjust temperature down to medium if needed. Stir and turn potatoes as they brown. When potatoes have browned on at least one side, and going translucent, add onion and garlic, and keep stirring periodically. Set a second, cast iron, skillet to warm on medium high heat. When the oil & butter in the second skillet is sizzling, put in the salmon, skin down in the fat. Season salmon, and fry until the flesh turns pale and opaque to about halfway up the salmon - maybe 3-4 minutes.

Heat the sesame and olive oil together in a small saucepan. (Keep stirring the potatoes and onions) When the oil is hot, take off heat, whisk in soy sauce and vinegar. Set aside. Stir the asparagus into the potato & onion mixture. Turn heat down to medium low. Stir. The asparagus should warm but not cook through -- ideally it should still be crunchy when served.

When the salmon is half cooked, put that skillet under the broiler to cook the rest of the way. (3-4 minutes) When the salmon is fully opaque and browning on top, take that skillet up, and using a pair of kitchen tongs to hold the meat by one end, flake the salmon into the skillet with the potato mixture and mix in -- the salmon will pretty much fall right off the skin and flake into nice-sized chunks.

Pour the sesame oil dressing over the whole, mix gently, toss in feta to taste, plus a garnishy quantity of cilantro or parseley, and serve.

Comments

[holyoutlaw.livejournal.com]

That sounds very yummy. Yeah!

[liveavatar.livejournal.com]

O M G, that made my mouth water uncontrollably just to read it.

I'll have to try this Right Away.