Recipe: Poached Salmon Hash with Herb Vinaigrette
“Hash” noun 1. a dish of diced or chopped meat and often vegetables (from dictionary.com)
Any time of day, this is an easy mix of any flakey fish, red peppers and potatoes. It all comes together with an over-medium egg on top
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 plus 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.