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Seared Salmon with Sweet Potato Hash Tutorial

Father's Day is coming up and in honor of two of the best fathers I know, I created this delicious dinner! I always make Justin and my dad a super awesome new dish on Fathers Day and this one did not disappoint.

Seared Salmon with Sweet Potato Hash and Poached Egg

4 salmon fillets
4 large sweet potatoes, chopped in 1/4 inch chunks
1 large onion, chopped
1/2 yellow bell pepper, chopped
1/2 granny smith apple, chopped
2 cloves garlic, finely chopped
4 poached eggs (fried or over easy works too, as long as the yolk is runny)
Salt and Pepper, Olive Oil

Step 1

Preheat the oven to 450 degrees. On a large sheet pan, toss the sweet potato, onion, bell pepper, apples, and garlic with a little olive oil and salt and pepper. Roast veggies for 25-35 minutes, stirring every 15 minutes until soft and browned.

Step 2

While the hash is roasting, heat a little olive oil in a pan, season the salmon with salt and pepper on both sides and cook 3-5 minutes on each side until the fish flakes easily with a fork.

Step 3

To assemble. Spoon some hash on your plate, place a salmon fillet on the hash, top with a poached egg. Salt and pepper the egg. Break the egg over the top and enjoy!
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Comments

Anonymous said…
Great with leftover grilled salmon all smokey and Yukon Golds with fresh Thyme. In morning if you can hide some great with scrambled eggs. Can not wait to try granny smith apples in hash. Blessed in Alaska
June 19, 2013 at 12:14 AM
Mikel Beckham said…
Put the pot of salmon onto the stove and start the procedure for placing the ingredients from the bud. When all the ingredients with seasoning of salmon come from the pot fill it with water within approximately a inch or two of the very top, change the cooker on high heat allow it to come to a boil. In case it has a tendency to boil over, cut on back the warmth until it comes to a steady boil although never outperforming the surface of the pot. Do not cover the bud.Here you came to know how to cook frozen salmon on the stove,with stunning ingredients
July 22, 2018 at 4:12 PM
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