Salmon is heavenly in hash, especially this version studded with both Yukon Gold and sweet potatoes along with red bell pepper, chives and fresh dill. We serve it with a dollop of sour cream, but this would also be a perfect bed for poached eggs.
12 oz cooked salmon, flaked (NOTE: If you don’t have already-cooked salmon, simply roast about 14 oz of salmon fillets for 8 to 10 minutes in a 375°F oven, then set aside until cool enough to handle before flaking.)
2 tbsp chopped fresh chives
1 tbsp chopped fresh dill
1/4 cup sour cream (TRY: Nancy’s Organic Cultured Sour Cream)
In a large skillet on medium-low, melt butter with oil. Stir in both potatoes, cover, and cook until softened and browned in spots, about 12 minutes, scraping up with a spatula and stirring halfway. Stir in onion, bell pepper, salt and black pepper, pat mixture into the pan and cook uncovered until onion and bell pepper are crisp-tender, about 5 minutes.
Scrape up hash, then gently stir in salmon, chives and dill. Pat mixture down, cover and cook until heated through, about 2 minutes. Transfer to plates and serve hot, garnished with sour cream.
Even though these salmon fillets are cooked in the oven, because they’re wrapped in parchment with other moist ingredients such as kale and orange, they basically steam, which keeps them tender and juicy.
If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.