Fish Dish: Alaskan Hash

I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section. I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles. So I have decided to share this culinary voyage with you. I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.

Fish Dish: Alaskan Hash

The Finished Problem

The folks in the Last Frontier have a culture and an attitude all their own.  They take traditional corned beef hash and subsitute salmon for the brisket.  You can use your favorite hash brown recipe or follow mine.  This dish works for breakfast or dinner or lunch or after a midnight snack.

My first move was to season the filet with salt and pepper.  On a small burner I placed a small sauce pan and filled it with about an inch of water.  I took a stainless steel ramekin and sprayed it with non-stick spray.  Inside the ramekin added an egg.  I then placed the ramekin into the simmering water to poach the egg. 

On another burner I added a touch of olive oil to a medium-high pan and placed the salmon skin-side down.  A cooked it about 3 minutes on each side, medium-rare.  I moved the salmon to a side dish and added enough canola oil to cover the bottom of the pan.  To that I added about a 1/4 cup diced red onion.  A little salt and pepper and a toss or two and I was ready to add about 3/4 cup of shredded potatoes, enough to cover the bottom of the pan about 1/2″ deep.  Season the hash with salt and pepper or seasoning salt (as well as the egg) and let cook for about 5 minutes or until golden brown.  Turn and let the other side brown.

Plate the hash browns and place the salmon back in the pan just to reheat, probably less than a minute, then onto the plate.  I topped the salmon with the poached egg and cracked the yolk as a sauce for the dish.