Salmon Hash With Potatoes Dill Recipes

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.

SHEET-PAN SALMON WITH POTATO HASH

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.

POTATO-SALMON BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
• Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
• Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
• Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

SALMON HASH WITH HORSERADISH-DILL CREAM

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.

SMOKED SALMON HASH WITH DILL VINAIGRETTE

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.

SALMON HASH

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.