Skillet Salmon with Georgia Pecan Hash

  • Serves 4
  • Prep time: 15 min., Cooking time: 40 min.
  • Georgia Pecan Commission

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.

  • 2/3 cup Georgia Pecan halves
  • 2 teaspoons olive oil
  • 3 large (1 1/4 pound) red potatoes, diced
  • 1 cup chopped onion
  • 1 green bell pepper, seeded and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon each salt and black pepper
  • 1-1/4 pound 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 - 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.

Comments (0)

Leave a comment

You are commenting as guest.

Cancel Submitting comment...
Feature Recipes
Turkey Tenderloin
Butternut Squash Gratin
Grapefruit Salad