Salmon with Sweet Corn Potato Hash

This is light, yet comforting as we transition from grilled meats and light salads to roasted meats and baked side dishes

By Jamie Liphardt

As summer officially comes to an end, my refrigerator is still bursting with weekly veggie share produce. Among the items are potatoes, corn, kale, tomatoes, bell peppers and onions and herbs. So, I think to myself, what is the best way to incorporate as much as possible into one dish? Answer: make a hash. This is really an anything goes kind of dish. This also makes a great main course for a vegetarian option. As a side dish, I paired mine with the last of this season’s wild salmon. It is extremely versatile so feel free to substitute or use vegetables that you have on hand. This is light, yet comforting as we transition from grilled meats and light salads to roasted meats and baked side dishes. Comfort food season is upon us! And if for some reason there happen to be leftovers, it makes a great breakfast or brunch dish with the addition of an over easy egg on top, drizzled with truffle oil if you happen to have that in your pantry. Delish!

Dijon Bourbon Wild Salmon with Sweet Corn and Potato Hash

Serves 4

Potato Hash

2 large red or yellow skinned potatoes cut into medium dice

1 small onion, cut into medium dice

1/2 c. bell pepper (your choice of color) medium dice

1 c. fresh corn cut off the cob

1 c. finely chopped kale

1/4 c. cherry tomatoes, halved

1/2 Tbs. minced garlic

2 Tbs. fresh thyme, chopped

2 Tbs. flat leaf parsley, chopped

Good quality olive oil

Salt and pepper to taste

Preheat a 12 inch skillet over medium heat (preferably cast iron). Add about 1/4 c. olive oil and potatoes. Cook stirring occasionally until potatoes start to brown. Add onion, bell pepper, corn, garlic and thyme. Continue cooking until vegetables start to soften and caramelize, lowering heat if necessary. Add kale and tomatoes cooking again, until everything softens and potatoes are cooked through. Season with salt and pepper. Stir in fresh parsley at the end.

Salmon

4 Wild Salmon Filets

2 Tbs. Coarse Ground Dijon Mustard

2 Tbs. Pure Maple Syrup

1 Tbs. Good Quality Bourbon

Line a baking sheet with foil and season filets with salt and pepper. In a small bowl mix together mustard, syrup and bourbon. Spoon sauce over filets and broil on high for 5-7 minutes for medium rare.

 Jamie Liphardt is a personal chef with Delicious HomeCooked Food in Bigfork.

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