Seared Salmon Hash for Brunch
One of the great benefits of learning how to cook is taking concepts from recipes already mastered and combining them to create a new recipe. This brunch hash dish is the combination of recipes I have shared in earlier posts for my Copper River Salmon with compound butter and fresh sliced tomatoes; and a post titled Not Your Mama's Hash browns. The mustard parsley butter adds a surprising tang to the runny egg yolk reminding you of the flavor combination found in deviled eggs. And don't forget the Chez Cindy mimosa - mostly champagne and just enough orange juice to give it color.
Chez Cindy Mimosa
Follow the steps below to make the seared salmon hash browns. Adding the egg turns this dish into brunch. However, this can also be served as dinner without the egg, adding a vegetable or salad on the side. Enjoy!
- Make the compound butter. Place in the refrigerator to chill.
3 tablespoons Dijon mustard
2 tablespoons finely chopped shallots
1 tablespoon chopped fresh parsley
1/4 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
Combine all ingredients into a small bowl. Stir to combine. Lay out a large piece of plastic wrap. Spoon the butter onto the plastic wrap. Shape the butter into a log. Roll up in the plastic wrap. Store in the refrigerator until ready to use. Store the remaining butter in the fridge for 3-5 days or 1 month in the freezer
- Make the hash browns. Keep warm.
3-4 medium potatoes - combination of Yukon Gold & Sweet
2 tablespoons butter
1-2 tablespoons oil
1/2 cup chopped onion
1/2 cup fresh cherry or grape tomatoes, cut in half
fresh thyme, parsley and chives
Kosher salt and fresh ground black pepper
Clean the potatoes under running water to remove any dirt. Cut into 1/2-inch chunks, leaving the skin on. Working with a large skillet, add the butter and oil, swirling to combine over medium high heat. Add the potatoes so that they are in a single layer such that each piece has a flat side exposed to the bottom of the pan. This will allow the potatoes to pick up good browned color. Stir the potatoes to rotate the sides to evenly brown on all sides. Remove the potatoes to a separate plate.
Add the chopped onions to the same pan, adding more oil if the pan has become too dry. Stir, cooking until golden brown. Add the halved cherry tomatoes; cook for about 5 minutes until the tomatoes have also picked up some brown color. Add the already cooked potatoes. Stir to combine. Sprinkle with the thyme, parsley and chives. Season with kosher salt and pepper. Stir to distribute the seasonings.
- Prepare the salmon.
Cracked Black Pepper
Rinse the salmon and pat dry with paper towels. Place a large non-stick pan over high heat. Allow the pan to become very hot. Add 1 tablespoon of oil to thinly coat the bottom of the pan. Sprinkle the salt and pepper over the salmon, drizzle a small amount of oil over the salmon. Carefully place the salmon flesh side down into the hot pan. Don't move or flip the salmon for about 3-5 minutes depending upon the thickness. You will see the salmon changing color from the pan side moving up. You want a dark colored sear on this side of the salmon. When this side is fully seared, a spatula should easily slip under the salmon so that it can now be flipped onto the skin side. Cook this side for about 2 minutes. Turn off the heat. Flip the salmon over, using tongs, remove the skin by pulling back at one corner, and pulling across the full piece of salmon. It should remove easily. Discard the skin. Flip the salmon over so that the flesh side is now up. Allow to rest in the pan for 2 minutes. Remove from the pan.
- Prepare eggs as desired.
Bringing it all together.
Place a portion of hash browns onto your serving plate. Top with seared salmon. Add a dollop of mustard parsley butter to the top of the salmon. Place a cooked egg directly onto the salmon, allowing the butter to melt over the salmon and hash browns.