You may also like
Categories:
russet potatoes vegetable oil shallots garlic green peppers sweet red pepper yellow sweet pepper red onion yellow onion salmon sage sage dill kosher salt sherry black
Viewed: 64 - Published at: 5 years agoIngredients
- 4 medium russet potatoes, peels on and cut in 1inch dice
- 1 cup vegetable oil
- 1 tablespoon chopped shallots or 1 tablespoon scallion
- 1 tablespoon chopped garlic
- 2 medium green peppers, cut in 1inch dice
- 1 medium sweet red pepper, cut in 1 inch dice
- 1 medium yellow sweet pepper, cut in 1 inch dice
- 12 medium red onion, cut in 1 inch dice
- 12 medium yellow onion, cut in 1 inch dice
- 1 lb salmon, cut in 1/2 inch dice
- 1 leaf of one stem fresh sage
- 1 pinch rubbed sage
- 1 pinch dried dill
- 2 pinches kosher salt
- 2 tablespoons dry sherry
- black and white pepper
Method
- Soak potatoes for 10 min in 2 or 3 changes of cold water.
- Drain and pat dry with paper towels.
- Heat vegetable oil in heavy skillet until it's smoking.
- Fry potatoes, tossing and turning, 6-8 minutes, until they are nicely browned.
- Drain and reserve.
- Pour off all but 1/4c of the oil, leaving brown bits from potatoes.
- Lower heat to medium.
- In same skillet, saute shallots and garlic 1-2 minutes, until they are lightly colored.
- Add pepers and onion and cook 2-3 minutes, until limp.
- Raise heat to high, add salmon and potatoes and toss several times, cooking just until salmon becomes opaque.
- A few seconds before salmlon is cooked stir in herbs and salt, adding peppers to taste.
- Standing well away from skillet, pour i sherry and ignite it.
- Toss until flames are extinguished.
- Serve immediately.
