Salmon Hash with Sweet and New Potatoes – it all comes together on one sheet pan.
One Sheet Salmon Hash with Sweet and New Potatoes (and requisite egg)
I’m still fixating on Sheet Pan Supper-style entrees as a delicious life strategy, and I don’t see that fixation abating anytime soon. Like everyone else in the foodblogosphere (and, presumably, elsewhere in the northern hemisphere), I’m definitely starting to crave fall flavor combinations, and a root vegetable hash was just the ticket the other day.
Since returning from IFBC in Seattle a few weeks ago, I’ve been especially enamored with flavors from right here in the PNW – so naturally I’m getting down with a whole lot of salmon. While at the grand finale evening of IFBC, I got to taste a fabulous salad by chef Jesse Souza at Six Seven (among many other local delights). He was generous enough to share his simple but elegant dressing recipe, and I thought it would be a perfect preparation for – what else? Salmon. Hence: this dish.
The recipe below is of course just a guideline. Want to add other kinds of root veggies? Sub honey for the maple syrup? Add a touch of heat with chili powder or hot pepper sauce? You do you. (E.g. I added just a touch of coconut aminos/tamari to Souza’s dressing.)
Salmon Hash with new and sweet potatoes, as it came out of the oven! Not the porniest shot ever, but wanted to showcase the simplicity.
- 1 to 1½ lbs salmon
- 1 shallot, minced
- juice of one lemon
- 1 tablespoon coconut aminos (or tamari)
- 2 tablespoons maple syrup
- ¼ cup olive oil, plus 1-2 tablespoons
- ½ teaspoon salt & ¼ teaspoon black pepper, plus more to season potatoes
- 1 large sweet potato, diced (peeling optional)
- about 1 pound of baby/new potatoes, diced
- one red onion, cut into wedges
- one egg per serving (optional, I suppose, but highly recommended!)
- Place salmon in a shallow pan. Whisk together the minced shallot, lemon juice, maple syrup and olive oil, plus ½ teaspoon of salt and and ¼ teaspoon pepper. Pour over the salmon, pop the pan in the fridge and let it marinate while you chop the other veg (or for an hour or so, if you have the extra time).
- Preheat oven to 425. Toss all the veggies (don;t worry if the onion wedges come apart a bit) in a bowl with a drizzle of olive oil and a sprinkling of salt and pepper.
- Line a sheet pan with parchment paper. Place salmon (mine came in 2 thick pieces) skin side down on the pan, and spread veggies in a single layer around it. I opted to pour the rest of the marinade over the top of the salmon - totally your call.
- Bake for 20-25 minutes, stirring/turning veggies about halfway through, until salmon flakes easily and veggies are browned.
- From here, you can either mash the salmon up with a fork OR cut it into small cube-ish shapes to match the potatoes. Toss everything together and serve on 3-4 plates, appetites depending; ideally with picturesque fried egg.
— posted by Anne
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