From Dish Rachelle:
Some dishes are brilliantly simple, but are nonetheless impressive. I had an entree similar to this one at my 30th birthday dinner with my family and I was pleased with the harmony of the plate, its nicely unfussy preparation, and the way it allowed such terrific fall ingredients to shine. We ate at an upscale downtown restaurant and as I was enjoying my food, I was also thinking, hell, I can do this. Salmon is such a versatile fish and it works with the earthy potatoes as well as the sweet apples and beets. I call them “pink” potatoes because as the hash cooks, the beets sweat juice that then absorbs into the potato pieces.
This recipe is forgiving and flexible. It can be prepared after work for a healthy, satisfying dinner, or it could easily be served under more formal circumstances. Paging the butler…
To serve 2, you’ll need:
1 beet
a bunch of small potatoes
1 apple
2 salmon filets
Olive oil
S&P
Start with three ingredients:
Cut the potatoes and beets into small squares, all of approximately equal size. Don’t cut the apple yet because you don’t want it to brown while it’s waiting for its turn in the frying pan.
Heat about 2 tbsps of olive oil in a medium saucepan and add the beets and potatoes. Lower heat and let cook, about 20 minutes, until both are close to fork tender. For the last 10 minutes, add your apple — cut (you guessed it) to the same size as the other ingredients.
While the apples are cooking, remove any skin from your salmon filets and season them. Cook them over medium-high heat, 2-3 minutes per side for medium rare fish.
Season the hash with salt and pepper and plate it with the fish, and a dollop of creme fraiche.
I made this last night but I roasted the potatoes and beets. It was delish!