Last week, Wednesday dinner was a full side of Scottish salmon. Six pounds and there were just four of us. Naturally there were leftovers.
On Thanksgiving Thursday, we enjoyed turkey.
Friday is leftover day. Turkey or salmon? It was an easy choice when we saw this lovely recipe from the incomparable Diane Morgan.
You can assemble this dish in a few minutes and you can certainly add or subtract at will form the ingredient list. There is only one requirement: the “thing” in the hash need to be cut to about the same size, nothing too big and nothing tiny. It’s a Goldilocks dish. And wonderful. Smooth and satisfying — we did leave out the hot sauce — we found it a refreshing contrast to the that turkey.
Salmon Hash with Yukon Gold Potatoes and Herbs
Yield: serves 4-6
- 4 tablespoons unsalted butter
- 2 pounds red-skinned, Yukon Gold, or Yellow Finn potatoes, peeled and cut into ½-inch dice
- 1 large yellow onion, cut into ½-inch dice
- 2 stalks celery, halved lengthwise, then cut crosswise into ½-inch-thick slices
- 1 tablespoon chopped fresh dill
- 2 teaspoons minced fresh thyme leaves
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 cups coarsely flaked cooked salmon
- ½ cup chopped fresh flat-leaf parsley leaves
- Hot-pepper sauce, for serving
In a 12-inch frying pan, preferably cast iron, melt the butter over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute. Cover and cook to steam the potatoes until they are almost fork-tender, about 7 minutes.
Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently, until the potatoes are lightly browned, 15 to 20 minutes.
Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.
Source: Salmon by Diane Morgan [Chronicle 2016]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑1250