I have so much stuff in my pantry, I just couldn't justify spending more money when I didn't have too. This shopping trip was really only for 10 items that didn't even include food (unless you are one of my cats).
I was planning on making a salmon steak but between pop-up thunderstorms and 100° heat, there was a good chance I would not be grilling.
Smitten Kitchen to the rescue once again. Her timing is impeccable and all the inspiration I needed from her newest post on Corn & Bacon Hash.
I had corn, I had bacon, I had potatoes and I had salmon.
Perfect idea. A one pot dish.
Hash is a perfect dish. There is no right way or wrong way. You can make it from scratch or throw in leftovers. I know in the past I swore I was a meat hash person, but I have to confess, I've never tried a fish hash before and I think the salmon would work well. I am not sure any other fish but salmon would even go well in a hash.
I don't see shellfish with potatoes or even a white fillet like flounder in a hash.
Yes, I felt guilty using an uncooked, expensive piece of salmon, only to roast it, break it down into pieces and throw it into a sizzling hot iron pan but as soon as I took a taste that disappeared. This was so different, it changed my whole attitude that hash had to contain meat.
Southwest Salmon & Corn Hash
From the stove of Wish Upon A Dish inspired by Smitten Kitchen
Makes 2 servings
* 8oz wild caught salmon fillet
* 3 small Yukon Gold potatoes, chopped
* 1 small shallot, chopped
* 1 cup corn, frozen or fresh
* 1/2 medium jalapeno, seeded and ribs removed, diced
* Creole or Southwest Seasoning mix
* 1 lime
* 1 tablespoon canola oil
* 1 tablespoon butter
* squeeze of honey
* salt & pepper
* 2 large eggs
* Sea salt & hot sauce for garnish
1. First we fry the potatoes in the canola oil. Try to at least brown 2 sides, going for all four is way too tedious. Remove to a paper towel lined platter and season with salt & pepper.
2. In the same pan, drop the jalapeno into the oil. Saute for 1 minute and add the corn and the shallot. Season again with salt & pepper. When you can't see the shallot anymore, squeeze have the lime over the corn. Saute until the moisture is gone and add the butter.
3. In a baking pan, season the salmon with salt & pepper and spray with a olive oil flavored spray. Sprinkle with the seasoning mix, making sure to cover the whole surface. Right before roasting, squeeze 1/4 of the lime over the fish.
4. Bake at 350° for 10 minutes. Remove from oven and cool to the touch.
5. Heat a large non-stick pan and break the salmon into it. Add the corn and the potatoes and heat through.
6. Put a pat of butter into the cast iron pan and fry the eggs.
7. Right before serving, squeeze the last 1/4 lime over everything and sprinkle it with sea salt and a pop of hot sauce.