Garlic Salmon Hash with Peppers, Potatoes, and Arugula

25 Apr

I am a big believer in breakfast for dinner. A few weeks ago I made a whole week of breakfast-dinners to delight the kids (and go easy on my time and money).  Last night, to wind down the vacation week, I took out my trusty skillet to make a healthy, bright hash.

I had Jamie (nearly 12) turn the oven on 350 while my husband had the other kids and the puppy outside working on the treehouse.  This might result in a treehouse.  Or just a lawsuit.  Either way, it makes for weekend mess and fun.  When Daniel (9) grew tired of building, he took a few scraps of wood, a hammer, and some nails and began to build a sculpture for me.  Like breakfast for dinner, which is sort of cheap and messy, I think putting thr kids outside and seeing what they come up with is healthy, inexpensive, and worth the mess.  Here’s what I mean:

There are no screens.  No electronic noises.  Yes, it’s possible that he might get a splinter.  Or bang his thumb. Or become filthy.  It’s okay.  Really.  We need to stop hovering and encourage confident, non-screen playing.

Okay – that’s my soapbox for the day.  Jamie helped me with the potatoes, washing them, slicing them 3/4 of the way down and rubbing them with oil, butter, and salt.  Nigella Lawson’s version is good, but I wing it.

So the sound of nails and hammers mixed with the odd puppy bark and drops of rain while the salmon sizzled in the skillet alongside the garlic cloves.  I like to keep a stash of garlic-oil on hand.  I peel fresh coves, put them in a canning jar, cover them with good olive oil, and then stick them in the fridge.  The oil will semi-solidify and the garlic will keep for a long time (provided you fully cover it with oil).  When you want a bit of flavor for sauces or veg, just scoop out some oil (which is now infused with lovely garlic).  In this dish, I use a couple of cloves, two.

 Start with the oil in the skillet – get it nice and hot.  Put the salmon in and add some Maldon salt (or other).  Leave it while you cut up peppers.

 Now go back to your salmon and flip it over.  This is to loosen the skin.  Remove the skin (yes, you could start with skinless, but there’s good fat in there).  Rinse some arugula.

Begin to break the salmon up as it crisps in the skillet.  Add the peppers to one section of the skillet, and half of the arugula to another, so you have this:

  Let the peppers start to sear.  Don’t fuss with everything – you want it to pick up crispiness.

Now cover the whole pan with more greens like this:

 This green canopy will create a bit of moisture in the pan.  This will a) help the veggies cook just the right amount and b) Loosen the awesome crisp bits of salmon from the pan.

Wait three or so minutes.  Feel free to add in mushrooms or other items.  Now toss everything together like this:

 And now check on your potatoes (they take over an hour to get really cooked and crispy).

 Call everyone in from outside and try not to fuss over the huge amount of mud being traipsed in. Also ignore the layers of dirt.  Dirt rinses off in the shower.  Mops will clean the floor.  Gather around the table (which we’re trying to sell – want it?) and just be glad that a) no one fell from the ladder or treehouse b) the worst year ever is over and c) that grimy, happy faces are around you and d) salmon hash with potatoes and veggies is a simple meal that tastes good and e) the wooden sculpture can be painted and put into the dining room as priceless art.

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2 Responses to “Garlic Salmon Hash with Peppers, Potatoes, and Arugula”

  1. UnprofessionalCritic April 25, 2011 at 6:06 pm #

    What a fun, easy, yummy recipe! I am a huge fan of breakfast for dinner: I learned to make frittata a few months ago and it’s great for getting rid of leftovers. Also, I make a mean omelet.

    • scrambledpreservedfriedcured April 25, 2011 at 6:07 pm #

      Let me know if you try it – and what you decide to add…leeks are great, red onion for color…feel free to make me an omelet whenever you want!

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