Friday, July 16, 2010
Well, I just have to get through one more work day and I'll be plummeted into stay-cation bliss. Yup, that's right, I said stay-cation. Sometimes, just a vacation off of work is good enough. We don't need to go anywhere or do anything, we just need a break from the stress. Although we do have a few mini-trips to go on, (i.e. driving up to Indianapolis on Monday to have dinner with Andy's parents and some possible sight-seeing, and Holiday World in Santa Claus, IN for some childish fun, maybe a day or two of some hiking up at the Gorge), it's mostly going to be some time to relax at home with the dogs. What could be better?
This past weekend I made this Salmon Hash and it was pretty awesome. Hearty, delicious, unique. Definitely some comfort food. And the glaze for the salmon is my new favorite topping because it's seriously out of this world.
Adapted from Food & Wine's June 2010 issue - 'Salmon, Bacon, & Potato Hash'
1/4 cup Dijon mustard
1/4 cup horseradish sauce
2 tablespoons honey
2 6 oz. salmon fillets, skin on
2 tablespoons olive oil, plus additional for rubbing
salt and pepper to taste
5 medium red potatoes
4 thick slices of bacon, chopped
1 onion, diced
1 Granny Smith apple, diced
2-3 fried eggs
To prepare the salmon glaze, in a small bowl, mix together Dijon mustard, horseradish sauce, and honey until well combined.
Rub olive oil on both sides of salmon fillets and season with salt and pepper.
Light a grill under medium high heat and grill salmon, skin side down, for about 3 minutes. Turn then grill for an additional 3 minutes, until salmon is almost cooked through. Turn salmon and spread glaze on top. Let heat for about 30 seconds and turn once more. Glaze that side of salmon and grill for about 30 seconds longer. (At this point, the salmon is perfect to eat as is also!) Transfer to a plate and tent with foil.
To prepare the hash, in a large pot of salted water, bring the potatoes to a boil. Bring heat to medium high and let cook for about 15 minutes, or until they are starting to become tender. Drain the water and carefully peel the potatoes (I would use a napkin to hold the potatoes because those suckers are gonna be hot!). Cut the potatoes into a small dice and set aside.
In a large skillet, cook the bacon until starting to crisp, about 5 minutes or so. Transfer to a napkin-lined plate with a slotted spoon and set aside.
Add 2 tablespoons of olive oil to same large skillet used for bacon. Add the diced potatoes and cook over medium high heat for about 10 minutes, or until they are starting to brown. Cover the skillet and let cook under low heat for about 10 minutes, or until tender.
Add onions and apples to potatoes. Cover and cook for about 7-10 more minutes, or until apples start to become tender. Quickly chop the salmon into decent sized pieces and stir into mixture. Cover and cook for 2 to 4 more minutes, or until salmon is warmed. Stir in bacon and remaining glaze if you have some left over. Season with salt and pepper, if needed and serve with a fried egg on top!
The key here is totally the fried egg. It just sets it off, because the yolk runs into the hash and there's nothing more pleasing to me than a runny yolk! Call me weird, but this is just damn good! Enjoy and have a great weekend everyone!