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center extra-virgin olive oil kosher salt dill extra-virgin olive oil russet potatoes kosher salt onions red bell pepper garlic green onions thyme paprika cayenne pepper water white vinegar eggs egg yolks lemon lemon mustard water cayenne pepper kosher salt butter
Viewed: 39 - Published at: a year agoIngredients
- 1 (2-pound) center-cut, skin-on, salmon fillet
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Fresh dill, for garnish
- About 1 cup extra-virgin olive oil
- 4 russet potatoes, rinsed in water and cut into large dice
- Kosher salt and freshly ground black pepper
- 2 onions, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 3 sprigs fresh thyme, leaves removed
- 1 teaspoon smoked paprika
- Pinch cayenne pepper
- Water
- White vinegar
- 4 to 6 large organic farm fresh eggs
- *3 egg yolks
- 1/2 lemon, zested
- 1 lemon, juiced
- 1 1/2 teaspoons dry mustard
- 3 tablespoons water
- Pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 1/2 sticks unsalted butter, melted
Method
- Preheat oven to 300 degrees F.
- For the salmon:
- Place the salmon on a large baking sheet skin-side down.
- Drizzle salmon with olive oil and season with salt and pepper, to taste.
- Place into the oven and bake for 30 minutes until flaky.
- Transfer to a cutting board.
- For the Hash:
- Heat a large saute pan over medium-high heat and add olive oil.
- Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides.
- Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate.
- Season with salt and pepper and transfer to a large bowl.
- Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
- Remove most of the oil, leaving only a couple of tablespoons.
- Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize.
- Add the green onions, thyme leaves, paprika and cayenne pepper.
- Season with salt and freshly ground black pepper, to taste, and stir to combine.
- Add the potatoes back to the pan and stir to combine.
- For the eggs:
- Place a large saute pan with high sides over medium heat and fill with a few inches of water.
- Heat until just below a simmer.
- Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool.
- Crack the eggs and add, 1 at a time, to the spinning water.
- Allow to poach until desired doneness.
- Remove with a slotted spoon to a plate.
- For the hollandaise:
- Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender.
- Blend together and then slowly start pouring in the melted butter with the blender running.
- Stop the blender when all the butter has been incorporated.
- Taste and adjust the seasoning, if necessary.
- Thin the hollandaise with a little water, if it is too thick.
- Place the salmon-potato hash on serving plates or serving platter and top with the eggs.
- Pour hollandaise sauce over the eggs and garnish with or dill.
- Season with salt and pepper, to taste.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
- Due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
