We have some friends visiting from out of town which gave us a perfect opportunity to enjoy a real treat - an ivory King Salmon! We don't catch very many - maybe only a dozen each season. We enjoyed grilling this big fish up for dinner (using our favorite marinade) and despite how delicious it was, we ended up with a lot of leftovers.
Which is not a problem! We love leftovers. Sometimes even more than the meal itself.
The grilled meat is a perfect base for one of our favorite breakfasts - salmon hash. So easy and delicious, this is protein-packed way to start a great day. It helps if you have some potatoes already cooked (we keep some in the freezer for just such an occasion). But if you have those two things - you're about 15 minutes away from a great meal! Other things you might want to add - chopped onions and garlic, scallions, shredded cheese, roasted peppers, eggs... you can keep it simple or you can layer in the flavors.
Start with a nice big skillet - cast iron is great - but whatever you use make sure it's big enough to hold all the potatoes in a single layer. That's a key to getting brown and crispy taters.
Get that pan nice and hot. Super hot. Add some oil (we like grape seed oil for this one) and then when the oil is hot, add your potatoes (and onions if using). You want to hear that SIZZLE when they hit the pan. Now, let them sit for a few minutes. Add your seasonings while you wait (I'm a big fan of a Cajun blend). After 5 minutes or so your potatoes should be nice and brown - get in their with a spatula and flip things around. If the potatoes seem like they are sticking, give them another couple of minutes.
All you have to do now is add your cooked salmon to the pan to warm it up. You can add chopped scallions, cover with shredded cheddar, or top with an egg before serving. Enjoy!
Which is not a problem! We love leftovers. Sometimes even more than the meal itself.
The grilled meat is a perfect base for one of our favorite breakfasts - salmon hash. So easy and delicious, this is protein-packed way to start a great day. It helps if you have some potatoes already cooked (we keep some in the freezer for just such an occasion). But if you have those two things - you're about 15 minutes away from a great meal! Other things you might want to add - chopped onions and garlic, scallions, shredded cheese, roasted peppers, eggs... you can keep it simple or you can layer in the flavors.
Start with a nice big skillet - cast iron is great - but whatever you use make sure it's big enough to hold all the potatoes in a single layer. That's a key to getting brown and crispy taters.
Get that pan nice and hot. Super hot. Add some oil (we like grape seed oil for this one) and then when the oil is hot, add your potatoes (and onions if using). You want to hear that SIZZLE when they hit the pan. Now, let them sit for a few minutes. Add your seasonings while you wait (I'm a big fan of a Cajun blend). After 5 minutes or so your potatoes should be nice and brown - get in their with a spatula and flip things around. If the potatoes seem like they are sticking, give them another couple of minutes.
All you have to do now is add your cooked salmon to the pan to warm it up. You can add chopped scallions, cover with shredded cheddar, or top with an egg before serving. Enjoy!
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