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The hot sauce enhances
the flavor of this Pacific favorite. Rich salmon flakes blend
with crisp potatoes and a hint of garlic to make a light but
satisfying dish.
Seattle Salmon
Hash
6 tablespoons vegetable
oil
2 potatoes, peeled and cut in 1/2 inch dice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 onion, diced
3 cloves garlic, minced
2 sweet bell peppers, seeded and cut in 1 inch dice
12 ounces skinless salmon fillet, cut in 1 inch cubes
1 teaspoon thyme
2 tablespoons lemon juice
1 teaspoon hot sauce
- Heat half the oil in a
large nonstick skillet over high heat. Fry the potatoes with
half the salt and pepper until crisp and golden brown all over,
about 10 minutes. Remove from heat; drain on paper towels.
- Pour remaining oil into
the pan over medium heat. Add onion and garlic, cook about 1
minute. Add bell peppers and cook until softened, 10 minutes
longer. Clear a space in the center of the pan; increase heat
to medium-high.
- Season salmon with remaining
salt, pepper and thyme; add salmon to the pan. Cook until golden
all over, about 5 minutes. Reduce heat to medium, stir in lemon
juice and hot sauce; add potatoes. Cook until potatoes are heated
through, 3 to 4 more minutes. Adjust seasonings and serve.
Makes 6 servings.
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