Wednesday, January 2, 2013

Salmon, Bacon And Potato Hash

I really liked the glaze for the salmon, and a runny egg on hash.... heaven.  My only issues with the dish, not enough of the bacon and apple to potato, and the salmon was a bit over done and annoying to cook on the grill.  I did use wild salmon, and those filets are much thinner, and the fillets didn't have skin on them wich also made grilling even more annoying.  We all liked the dish well enough and will make it again but with some small changes.  I think next time we will reduce the amount of potato.  That way, we have more of the tasty bits with the potato.  I really got out of the blogging groove, and now that there is a new year, I need to get back in to the groove.  Alas, tonight is not that time, so anothere short and sweet post:)

Salmon, Bacon And Potato Hash

2 lb baking potatoes
4    thick slices of bacon,cut into 1-inch pieces
1/4 c  vegetable oil
1    onion,cut into 1-inch dice
1    small Granny Smith apple cut into 1/2-inch dice
Grilled Glazed Salmon broken into chunks (recipe follows)
Freshly ground pepper
6    fried eggs and chopped parsley,for serving

1. Put the potatoes in a large pot and cover with water. Add a large
pinch of salt and bring to a boil over moderately high heat. Cook for
15 minutes, until the potatoes are barely tender; drain. Peel the
potatoes and cut them into 1-inch pieces.
2. In a large nonstick skillet, cook the bacon over moderate heat,
turning once, until crisp, about 5 minutes. With a slotted spoon,
transfer the bacon to a paper towellined plate. Pour off the fat.
3. Add 2 tablespoons of the vegetable oil to each of 2 large nonstick
skillets. Add the potatoes and cook over moderate heat until they are
browned on the bottom, about 10 minutes. Turn the potatoes, cover and
cook over low heat until the potatoes are tender, 10 minutes.
4. Stir the onion and apple into the potatoes. Cover the skillets and
cook over moderate heat, stirring occasionally, until the apple is
tender, about 7 minutes. Add the salmon, cover and cook until heated
through, about 2 minutes. Stir in the remaining horseradish glaze and
the bacon pieces and season with salt and pepper. Transfer the hash to
plates, top with the fried eggs and parsley and serve.

Grilled Glazed Salmon

1/4 c  plus 2 tablespoons Dijon mustard
1/4 c  prepared horseradish,drained
2 T  honey
Four 6-ounce skinless salmon fillets
Vegetable oil,for rubbing
Salt and freshly ground black pepper
1. Light a grill. In a small bowl, mix the mustard, horseradish and
honey. Rub the salmon with oil and season with salt and pepper. Grill
the salmon over moderate heat, skinned side down, until lightly browned,
about 3 minutes. Turn and grill for 3 minutes longer, until the salmon
is almost cooked through. Turn the salmon again and spread each fillet
with 1 tablespoon of the horseradish glaze. Turn and grill until glazed,
about 30 seconds. Serve the remaining glaze on the side.

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