Best Salmon Hash Recipes

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SALMON POTATO HASH



Salmon Potato Hash image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 26

1 (2-pound) center-cut, skin-on, salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Fresh dill, for garnish
About 1 cup extra-virgin olive oil
4 russet potatoes, rinsed in water and cut into large dice
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 red bell pepper, seeds and ribs removed, thinly sliced
2 cloves garlic, minced
2 green onions, finely chopped
3 sprigs fresh thyme, leaves removed
1 teaspoon smoked paprika
Pinch cayenne pepper
Water
White vinegar
4 to 6 large organic farm fresh eggs
Lemony Hollandaise:
3 egg yolks
1/2 lemon, zested
1 lemon, juiced
1 1/2 teaspoons dry mustard
3 tablespoons water
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 sticks unsalted butter, melted

Steps:

  • Preheat oven to 300 degrees F.
  • For the salmon: Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.
  • For the Hash: Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.
  • Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
  • Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.
  • For the eggs: Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.
  • For the hollandaise: Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.
  • Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste.

CRISPY HASH BROWN WITH SMOKED SALMON, CREME FRAICHE AND HERBS



Crispy Hash Brown with Smoked Salmon, Creme Fraiche and Herbs image

Provided by Geoffrey Zakarian

Time 40m

Yield 2 servings

Number Of Ingredients 12

1/2 small yellow onion
2 russet potatoes (about 1 pound), peeled
Kosher salt and freshly ground black pepper
1/4 cup clarified butter
1/2 cup creme fraiche or sour cream
1/4 cup fresh chives, chopped
3 tablespoons buttermilk
1 tablespoon caper juice
1 teaspoon honey
Zest of 1 lemon
8 to 10 slices smoked salmon or gravlax
1/4 cup fresh dill fronds

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
  • On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
  • In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
  • In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
  • Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.

SALMON HASH



Salmon Hash image

Categories     Potato     Breakfast     Brunch     Salmon     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

6 ounces smoked salmon, cut into strips
1/2 cup finely chopped red onion
3 tablespoons drained capers
3 tablespoons sour cream
2 tablespoons prepared horseradish
1 tablespoon whole grain Dijon mustard
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1 pound frozen hash brown potatoes
Additional sour cream

Steps:

  • Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.

RED-FLANNEL SALMON HASH WITH POACHED EGGS AND CORIANDER HOLLANDAISE



Red-Flannel Salmon Hash with Poached Eggs and Coriander Hollandaise image

Provided by Katy Sparks

Categories     Milk/Cream     Egg     Herb     Potato     Breakfast     Brunch     Poach     Sauté     Steam     Salmon     Beet     Spring     Pescatarian

Yield Makes 4 servings

Number Of Ingredients 25

For the custard
1 tablespoon butter
2 shallots, thinly sliced
1 egg
1/4 cup heavy cream
1/2 teaspoon chipotle puree*
1 tablespoon minced fresh cilantro, thyme, or parsley
Salt and freshly ground black pepper>
For the hash
8 ounces oven-steamed salmon, or an 8-ounce fillet of raw salmon poached in 2 cups court bouillon
1 medium-size red beet, roasted until tender, peeled, and cut into 1/2-inch dice
1 large russet potato, cooked until tender, peeled, and cut into 1/2-inch dice
1/2 cup panko (Japanese bread crumbs), or fresh bread crumbs
2-3 tablespoons butter, for sautéing
For the coriander hollandaise
2 egg yolks
2 tablespoons lemon juice
1 tablespoon water
1 cup clarified butter (see Chef's Trick)
Salt and pepper to taste
1 teaspoon ground coriander seed
3 tablespoons minced fresh cilantro
For poached eggs
White vinegar
4 large eggs

Steps:

  • Make the custard:
  • In a sauté pan, melt the butter over medium heat and sauté the shallots in the butter until soft, about 4 minutes. Spoon the shallots out of the pan and into a mixing bowl. Crack the egg into the shallots and whisk in the cream, chipotle puree, herbs, and salt and pepper.
  • Make the hash:
  • Break up the salmon into large chunks. Fold the salmon in with the beets and potatoes in a medium size bowl and pour the custard over the top, then toss gently with half of the panko or fresh bread crumbs. Try not to break up the salmon chunks. Form the salmon hash into 4 equal-size cakes no thicker than 1 inch, and sprinkle each cake with the remaining bread crumbs. Let the cakes rest in the fridge for 1 hour to set.
  • Heat the butter in a deep heavy-bottomed skillet until shimmering and sauté the salmon cakes for 4 minutes on each side, until they develop a nice brown crust and are warm inside. As they are cooked, keep them warm in a 200°F oven.
  • Make the coriander hollandaise:
  • In the top of a double boiler, whisk the egg yolks with the lemon juice and water until the liquid forms pale ribbons; this takes about 5 minutes. Whisk in the clarified butter until the mixture thickens. Season with salt and pepper and ground coriander seed and fold in the cilantro leaves.
  • Poach the eggs:
  • Use a heavy saucepan, about 10 inches in diameter with sides at least 2 inches deep. Add water to a depth of 1 inch and bring to a simmer. Add a small amount of white vinegar to the poaching water for the eggs. (White vinegar helps the whites to coagulate.) Stir the water a little bit to create a vortex and crack an egg into the center. This helps the white stay centered around the yolk. Repeat for each egg. (You can also use a commercial poaching dish.) Poach the eggs to the desired degree of doneness.
  • To serve, gently place a poached egg on each salmon cake. Drizzle with hollandaise and serve immediately.
  • Chef's Trick: How to Clarify Butter
  • Cut 1 pound of butter into 1-inch pieces and place in a heavy-bottom saucepan over low heat. Simmer butter very slowly, skimming off any white foam that rises to the top. After 15 minutes or so, the butter solids will sink to the bottom of the pan. Remove the pan from the heat and let stand for a few minutes. Carefully ladle the clarified butter into a clean jar or crock. The clarified butter will keep, if well covered in the fridge, for up to 4 weeks.
  • Yield: about 3/4 pound of clarified butter.
  • *To make the chipotle puree, empty the contents of a small can of chipotles in adobo into a blender and puree until very smooth, making sure all of the seeds are broken down.

SMOKED SALMON HASH WITH DILL VINAIGRETTE



Smoked Salmon Hash with Dill Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
2 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
8 ounces center cut cold-smoked salmon fillet
1 red bell pepper, roasted and cut into 1/4-inch dice
12 ounces steamed Yukon gold potatoes, cut into 1/4-inch dice
2 tablespoons prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh dill
2 tablespoons pure olive oil
4 poached eggs
4 tablespoons salmon caviar
Fresh dill sprigs, for garnish

Steps:

  • For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle.
  • For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.
  • Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill.

DOUBLE-SALMON AND SWEET POTATO HASH WITH POACHED EGGS



Double-Salmon and Sweet Potato Hash with Poached Eggs image

Categories     Egg     Vegetable     Brunch     Poach     Wheat/Gluten-Free     Salmon     Leek     Sweet Potato/Yam     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Serves 6

Number Of Ingredients 13

1/4 cup white wine vinegar
6 large eggs
4 tablespoons (1/2 stick) butter
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes
3 cups chopped leeks (white and pale green parts only)
1 large red bell pepper, diced
2 teaspoons dried thyme
1 12-ounce skinless salmon fillet, cut into 1/2-inch cubes
3 tablespoons pure maple syrup
2 1/2 teaspoons chopped fresh sage
5 ounces thinly sliced smoked salmon, chopped
Paprika
Chopped fresh chives

Steps:

  • Fill large bowl with cold water. Add enough water to large pot to measure 3 inches in depth; add vinegar and bring to simmer. Reduce heat to medium-low. Crack eggs open 1 at a time over simmering water and drop in. Poach eggs until whites are set, about 4 minutes. Using slotted spoon, transfer eggs to bowl of cold water to stop cooking; reserve pot of vinegar water.
  • Melt half of butter in each of 2 large nonstick skillets over low heat. Add half of sweet potatoes, leeks, bell pepper and thyme to each skillet; stir to coat with butter. Cover skillets; cook until potatoes are tender, stirring occasionally, about 8 minutes. Increase heat to medium-high. Uncover; cook without stirring until potatoes are golden on bottom, about 3 minutes. Using spatula, turn hash over in sections and cook without stirring until potatoes are golden on bottom, about 3 minutes longer. Fold half of fresh salmon, maple syrup and sage into hash in each skillet. Cook until salmon is just opaque in center, stirring occasionally, about 3 minutes. Mix half of smoked salmon into hash in each skillet. Season with salt and pepper. Remove from heat.
  • Meanwhile, bring reserved vinegar water to simmer; turn off heat. Transfer eggs to hot water 1 minute to rewarm.
  • Spoon hash onto plates. Remove eggs from water and place atop hash. Sprinkle with paprika and chives.

SHEET-PAN SALMON WITH POTATO HASH



Sheet-Pan Salmon with Potato Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound red-skinned potatoes, sliced
2 bell peppers (1 red, 1 green), chopped
1 small onion, halved and sliced 1/4 to 1/2 inch thick
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons drained jarred capers
4 cornichons
1/2 cup fresh parsley
3/4 cup whole-milk yogurt
1/2 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1 1/2 teaspoons Old Bay, plus a pinch
4 6-ounce salmon fillets (preferably wild)

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 WITH POTATOES & DILL



Salmon Hash With Potatoes & Dill image

One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable or olive oil
1 large onion, cut into 1/2-inch dice
1 pound Boneless, skinless salmon fillet, cut into 1/2-inch dice
1 ½ pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
2 tablespoons vegetable or olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons water
1 pinch Salt and freshly ground black pepper

Steps:

  • Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and salmon as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and salmon; cook, stirring often, until golden brown. Meanwhile, dice potatoes and toss with remaining oil. Transfer salmon mixture to a bowl and reserve.
  • Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, fresh dill and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  • Return reserved salmon mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Nutrition Facts : Calories 486.2 calories, Carbohydrate 36 g, Cholesterol 67 mg, Fat 26.2 g, Fiber 4.4 g, Protein 26.6 g, SaturatedFat 4.7 g, Sodium 257.3 mg, Sugar 4.6 g

SMOKED SALMON HASH WITH RED POTATOES AND FENNEL



Smoked Salmon Hash with Red Potatoes and Fennel image

Categories     Egg     Fish     Herb     Potato     Vegetable     Brunch     Salmon     Fennel     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 12

10 large red-skinned potatoes (about 3 pounds), each cut into 8 wedges
5 tablespoons bacon drippings (from about 12 bacon slices)
1 1/2 teaspoons fennel seeds
1 cup chopped onion
1 cup chopped fennel bulb
1 red bell pepper, cut into strips
6 ounces thinly sliced smoked salmon, cut into strips
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon distilled white vinegar
6 to 12 large eggs

Steps:

  • Preheat oven to 400&;deg;F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.
  • Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Sauté until vegetables are almost tender, about 7 minutes. Add bell pepper and sauté until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl.
  • Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.
  • Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash.

DILL SMOKED-SALMON HASH



Dill Smoked-Salmon Hash image

Categories     Fish     Herb     Onion     Potato     Brunch     Sauté     Salmon     Spring     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter
3 cups frozen southern-style hash brown potatoes (small cubes)
1 cup chopped onion
1/4 cup whipping cream
1/4 pound smoked salmon, diced
2 teaspoons chopped fresh dill

Steps:

  • Melt butter in large nonstick skillet over medium-low heat. Add potatoes and onion. Cover skillet and cook until potatoes and onion are softened and beginning to brown, about 10 minutes. Add cream to skillet. Increase heat to medium and cook until most of cream is absorbed and mixture is moist, stirring often, about 2 minutes. Mix in salmon and dill. Season hash with salt and pepper.

SMOKED SALMON AND SWEET-POTATO HASH



Smoked Salmon and Sweet-Potato Hash image

Categories     Fish     Brunch     Side     Sauté     Leek     Bell Pepper     Sweet Potato/Yam     Fall     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
3 tablespoons vegetable oil
1 pound red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces (about 3 1/2 cups)
1 pound leeks, chopped (white and pale green parts only; about 2 cups)
1 large red bell pepper, cut into 1/2-inch cubes
6 ounces smoked salmon, chopped
4 teaspoons chopped fresh dill
1 tablespoon grated orange peel
1/4 cup crème fraîche or sour cream

Steps:

  • Spray six 3/4-cup ramekins with nonstick spray. Heat vegetable oil in large nonstick skillet over medium heat. Add sweet potatoes, leeks, and red bell pepper and sauté 3 minutes. Reduce heat to medium-low; cover and cook until potatoes are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to medium-high and cook without stirring until potatoes are brown on bottom, about 5 minutes. Using spatula, break mixture into pieces and turn over. Cook until brown on bottom, about 3 minutes. Stir in salmon, dill, and orange peel. Season mixture with salt and pepper. Divide hash among prepared ramekins; press to compact. (Can be prepared 1 day ahead. Cover and refrigerate. Uncover and reheat in 325°F oven 15 minutes before serving.)
  • Unmold hash onto 6 plates. Top each serving with 2 teaspoons crème fraîche.

SALMON HASH WITH HORSERADISH-DILL CREAM



Salmon Hash with Horseradish-Dill Cream image

Categories     Herb     Potato     Brunch     Bake     Horseradish     Salmon     Pan-Fry     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

1 12-ounce salmon fillet (about 1 inch thick)
12 ounces small white potatoes
6 tablespoons chilled whipping cream
4 tablespoons prepared white horseradish
3 tablespoons chopped fresh dill
1/2 teaspoon white wine vinegar
1/2 cup chopped green onions
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 350°F. Place salmon on baking sheet; season with salt and pepper. Bake just until cooked through, about 18 minutes. transfer to plate. Cover; chill until cold. Flake salmon into 1/2-inch pieces. Cook potatoes in pot of boiling salted water until just tender, about 10 minutes. Drain potatoes well; cool, peel and dice.
  • Whisk 5 tablespoons cream, 2 tablespoons horseradish and 2 tablespoons dill in small bowl until very thick. Whisk in vinegar. Season to taste with salt and pepper. Chill.
  • Mash 3/4 cup diced potatoes, 1 tablespoon cream, 2 tablespoons horseradish and 1 tablespoon dill in medium bowl until almost smooth. Lightly mix in salmon, onions and remaining potatoes. Season with salt and pepper. Melt butter in heavy medium nonstick skillet over high heat. Add hash; press to compact. Reduce heat to medium and cook until bottom is brown and crusty, about 10 minutes. Using large spatula, turn over hash in sections. Press lightly and cook until bottom is brown, about 5 minutes. Turn out hash onto 2 plates. Serve with horseradish cream.

SALMON WITH POTATO-ARTICHOKE HASH



Salmon with Potato-Artichoke Hash image

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

8 small red new potatoes (about 3/4 pound), scrubbed and sliced 1/4 inch thick
1 can (14 ounces) artichoke hearts in water, drained and halved
1 tablespoon fresh thyme leaves
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 skinless salmon fillet (1 1/2 pounds), cut crosswise into four 6-ounce pieces
1/2 cup chopped flat-leaf parsley
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar

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

SMOKED SALMON HASH - HEATHMAN HOTEL



Smoked Salmon Hash - Heathman Hotel image

Hot-smoked salmon is a Northwest specialty, and makes one great brunch dish! Use only hot-smoked salmon or kippered salmon for this dish. It's chunkier and drier than regular smoked salmon, which is cold-smoked and won't be right for this dish. Recipe is from the Heathman Hotel in Portland, Oregon. Serve topped with a poached egg. Or serve as is.

Provided by BecR2400

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs potatoes (about 7 medium)
1 lb salmon (only use hot-smoked or kippered salmon, NOT regular cold-smoked salmon)
1 small red onion, minced
1 tablespoon prepared horseradish
1 tablespoon whole grain mustard
1/4 cup capers, drained
fresh ground black pepper
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon vinegar (any kind)
salt
8 large eggs
sour cream, thinned with heavy cream

Steps:

  • Place the potatoes in a large pan and cover with water. Bring to a boil, add a big pinch of salt, and cook until tender, about 20 minutes. Let cool completely, then peel and dice.
  • Shred the salmon into a medium bowl. Add the onion, horseradish, mustard, capers, and the 1/4 cup of sour cream. Toss to combine and season with salt and pepper to taste. Set aside.
  • Melt the butter in a large heavy saute pan and add the oil. Add the cubed potatoes to the hot fat and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add more salt and pepper, if desired.
  • To Make the Poached Eggs (Optional):.
  • Meanwhile, fill a large skillet with water. Add the vinegar and some salt and bring to a soft rolling boil. Break the eggs into saucers. carefully tilt the eggs, one at a time, into the bubbling water. Cook until the whites are set and the enters are just soft, 2 to 3 minutes.
  • Divide the hash among four plates. If you poached the eggs, remove from the water with a slotted spoon and place them on top of the hash. Top with a little of the sour cream mixture and serve immediately.

Nutrition Facts : Calories 709.3, Fat 34.9, SaturatedFat 9.1, Cholesterol 439.4, Sodium 2678.4, Carbohydrate 52.8, Fiber 11.8, Sugar 4.8, Protein 49

SMOKED-SALMON HASH



Smoked-Salmon Hash image

This elegant interpretation of hash melds smoked salmon with green peas, creamy potatoes, and dill. Buttery leaves of Bibb lettuce create a simple but striking backdrop; a glass of California Chardonnay ties the flavors together.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 pound red potatoes, cut into 1/2-inch dice
3 tablespoons unsalted butter
1 medium red onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/4 cup dry white wine
1 cup heavy cream
1 cup frozen peas
8 ounces thinly sliced smoked salmon, torn into 2-inch pieces
1 head Bibb lettuce, leaves separated, for serving
2 teaspoons fresh dill, coarsely chopped
Coarse salt and freshly ground pepper

Steps:

  • Put potatoes into a medium saucepan; cover with cold water, and bring to a boil. Reduce heat, and simmer until just tender, about 6 minutes. Drain; set aside.
  • Meanwhile, melt butter in a large nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add wine; cook until liquid has almost evaporated. Add potatoes, cream, and 1/2 cup water. Simmer until sauce is creamy, about 12 minutes. Add peas; cook 2 minutes.
  • Arrange salmon over lettuce on plates. Spoon potato mixture over top; sprinkle with dill, and season with salt and pepper. Serve immediately.

SEARED SALMON WITH SWEET POTATO HASH AND JERK MANGO SALSA



Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

3 pounds sweet potatoes, peeled and medium diced
5 strips bacon, medium diced
2 cloves garlic, chopped
1 small red onion, medium diced
Salt and freshly ground black pepper
2 ripe mangoes, medium diced
1 jalapeno, seeded and small diced
1 tablespoon Jamaican jerk sauce
1 tablespoon Dijon mustard
Juice of 3 lemons
1/4 cup grapeseed oil
Salt and freshly ground black pepper
1 tablespoon chopped chives
Four 6- to 7-ounce pieces good-quality salmon
Salt and freshly ground black pepper
5 tablespoons grapeseed oil
2 tablespoons unsalted butter

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.

HASH BROWNS WITH MUSTARD & SMOKED SALMON



Hash browns with mustard & smoked salmon image

This brilliant brunch dish is especially sensational served with poached eggs

Provided by Good Food team

Categories     Breakfast, Brunch, Side dish

Time 20m

Number Of Ingredients 8

1 large potato (about350g/12oz), washed
1 tbsp plain flour
1 tbsp wholegrain mustard or horseradish sauce
knob of butter
1 tbsp sunflower oil
4 slices smoked salmon
soured cream or crème fraîche , to serve
chives , to serve

Steps:

  • Grate the unpeeled potato onto a clean tea towel. Bring up the edges of the towel, then squeeze over the sink to remove any excess water in the potatoes. Tip into a bowl and add the flour and mustard or horseradish. Season well and mix together.
  • Divide the mixture into 8 balls and flatten between your hands. Heat a large frying pan with the butter and oil, then add the potatoes to the pan. Cook for 2-3 mins on each side, over a medium heat, until golden.
  • Stack a couple of hash browns on each serving plate and top with a slice of smoked salmon, a dollop of soured cream or crème fraîche and some chives to serve.

Nutrition Facts : Calories 153 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.61 milligram of sodium

SMOKED SALMON HASH WITH DILL VINAIGRETTE



SMOKED SALMON HASH WITH DILL VINAIGRETTE image

Categories     Fish     Potato

Yield Makes 6 to 8 Servings

Number Of Ingredients 19

Dill Vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
2 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Hash:
8 ounces center cut cold-smoked salmon fillet
1 red bell pepper, roasted and cut into 1/4-inch dice
12 ounces steamed Yukon gold potatoes, cut into 1/4-inch dice
2 tablespoons prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh dill
2 tablespoons pure olive oil
4 poached eggs
4 tablespoons salmon caviar
Fresh dill sprigs, for garnish

Steps:

  • For the vinaigrette: Place vinegar, lemon juice, shallot, dill, salt & pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle. For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, dill, salt & pepper, gently mix until combined. Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown & crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill.

HASH BROWN PANCAKES WITH SMOKED SALMON & DILL CREAM



Hash Brown Pancakes with Smoked Salmon & Dill Cream image

On weekends when I was growing up, pancakees, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup heavy whipping cream
1-1/8 teaspoons dill weed, divided
4 cups frozen shredded hash brown potatoes, thawed
2 large eggs, beaten
2 tablespoons minced chives
1/4 teaspoon salt
1 package (3 to 4 ounces) smoked salmon or lox

Steps:

  • Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate., Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm., To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.,

Nutrition Facts : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 125mg cholesterol, Sodium 350mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

SALMON WITH POTATO-ARTICHOKE HASH



Salmon with Potato-Artichoke Hash image

Categories     Sauce     Potato     Side     Roast     Salmon     Artichoke

Yield serves 4

Number Of Ingredients 10

8 new red potatoes (about 3/4 pound), scrubbed and sliced 1/4 inch thick
1 can (14 ounces) artichoke hearts in water, drained and halved
1 tablespoon fresh thyme leaves (or 1/4 teaspoon dried)
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 1/2 pounds skinless salmon fillet, cut crosswise into 4 pieces
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar
1/2 cup packed coarsely chopped fresh flat-leaf parsley
1 tablespoon water

Steps:

  • Preheat oven to 475°F. In a large roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Push vegetables to sides of pan.
  • Arrange salmon pieces in center of pan, and gently press them together to form one long piece. Coat with remaining 1/2 teaspoon oil, and sprinkle evenly with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is opaque throughout, about 20 minutes.
  • Meanwhile, make sauce: Stir together mustard, vinegar, parsley, and the water; season with salt and pepper.
  • Gently separate salmon pieces. Serve immediately, on top of hash, spooning parsley sauce over fish.

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