Hello all! Sorry for my unannounced leave of absence over the latter half of September. Life got exponentially more hectic in the last two weeks, and I didn’t spend much time engaging in many of the activities that I normally do. While things are not completely back to normal I am happy to report that my regular jaunts in the kitchen are once again in full swing.
To mark my re-entry into the culinary world I dusted off a cookbook from my chronically neglected collection, and chose a recipe from Cat Cora’s Book “Cooking from the Hip”. The fact that I haven’t tried making anything from this publication in three years is truly tragic, because her dishes are outstanding. The results of the Salmon-Topped Hash were so good in fact that I kind of want to cook her book cover to cover now, and definitely won’t be forgetting about it anytime soon.
I chose this recipe for two reasons 1. It looked fast to make, and 2. I rarely cook fish or potatoes so it would be an exciting change for my taste buds. The recipe was pretty straightforward, but because the potatoes took about three times longer to cook than I ever imagined the whole dish was not particularly fast. Time consuming spuds aside this recipes is a keeper. The potatoes were crispy, the salmon buttery, and when topped with a little sour cream the whole dish was WOW!
So don’t make the mistake I did and push this recipe aside; start parboiling your potatoes and get ready for a delicious meal today.
One final note. This recipe calls for parboiling, then cooling, and then grating potatoes. This is tedious so I ended up skipping the grating step, and just thinly slicing the potatoes into 1/4 inch quarters. While this technique worked out very well it also took longer to cook. If you really wanted to speed up this process, I would pick up a bag of frozen hash from the store and just use that instead of fresh potatoes. That way you’ll get that perfect hash consistency and save yourself about 45 min of prep time.
adapted from ‘Cooking from the Hip’ by Cat Corra
4 medium yukon gold potatoes (or 2 cups frozen hash)
1 Tbl. extra virgin olive oil
1 Tbl. butter
1 red bell pepper, diced
1 medium red onion, chopped
1.5 tsp. dried tarragon
1 tsp. kosher salt or to taste
1/2 tsp. ground black pepper
12-16 oz. fresh Salmon
1/4 cup sour cream
1-2 sprigs green onion, green parts thinly sliced
If using fresh potatoes: Fill a large pot with cold water and slip the potatoes in making sure they are completely submerged. Bring to a boil then cover and simmer . After 15 min check doneness by piercing potatoes with a knife. If the tip penetrates but meets some resistance the potatoes are ready; if not boil for 5 more minuets and check again. Once done remove tubers from water allow to cool; then grate and set aside.
If using frozen hash: Skip aforementioned first step! Set your oven to 200 degrees and start dicing your red bell pepper and onion.
Heat butter and oil over medium heat and brown the salmon flipping after about 4 min. Once cooked through, remove fish from pan and place in the oven to keep warm while you prepare the hash.
In the same pan that you cooked the salmon in toss in the bell pepper; cook for 5 min. stirring frequently. Add in the red onion and cook an additional 4 min. Add in the potatoes, tarragon, salt, and pepper and lower heat to med. Press mixture into the pan and allow to cook undisturbed for 4 min. then flip over and cook other side. Taste and add additional seasoning if necessary.
To serve; spoon the hash onto plates, place salmon on top, and garnish with a dollop of sour cream and a sprinkling of green onions. Bon appetite!