Skillet Salmon with Georgia Pecan Hash
Crisp pecans jazz up a classic potato hash, which forms a tasty
bed for skillet-seared fresh salmon. Add a salad and call it
supper – or add a poached egg and you have a hearty brunch dish.
Prep time: 15 minutes Cooking time: 40 minutes
Serves 4
2/3 cup pecan halves
2 teaspoons olive oil
3 large (1 ¼ lb.) red potatoes, diced
1 cup chopped onion
1 green bell pepper, seeded and diced
1 teaspoon dried thyme
½ teaspoon each salt and black pepper
1 ¼ lb. salmon fillet, cut crosswise in half
- In large non-stick
skillet, toast pecans over medium heat until fragrant and
crisp—about 10 minutes. Remove to cutting board, cool and finely
chop half the pecans.
- Heat oil in same skillet
over medium-high heat; add potatoes and cook, covered, 10
minutes, turning occasionally. Add onion, green pepper, thyme
and ¼ teaspoon each salt and black pepper; cook, covered,
stirring occasionally until potatoes are tender—8 to 10 minutes.
Remove vegetables from skillet and keep warm; maintain
medium-high heat.
- Sprinkle remaining salt
and pepper on salmon. Place salmon pieces, skin side down, in
skillet. Cover and cook 6 minutes. Turn salmon over, reduce heat
to medium, cover and cook until done—6 to 10 minutes longer,
depending on thickness of fish. To serve, stir the chopped and
whole pecans into the potato mixture and divide among serving
plates. Cut each piece of salmon in half; with a spatula, remove
the four salmon pieces from skin and place each atop hash.
Nutrition information per
serving: calories: 474; protein: 28g; carbohydrate: 44g; saturated
fat: 2g; monounsaturated fat: 10g; polyunsaturated fat: 7g;
cholesterol: 62 mg; fiber: 5g; sodium: 329mg.
Source: Georgia Pecan Commission
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