Tonight, we’re celebrating the best of autumn with a gourmet hash. Yukon Gold potato, Brussels sprouts and turnip, sautéed together for satisfying crispiness, get an extra pop from a bit of lemon zest. As a topping for our vegetables and pan-seared salmon, we’re serving up a sweet, tart and piquant vinaigrette—cooking Granny Smith apple and mustard seeds in browned butter, for a comforting layer of rich, toasty flavor.
Ingredients
Ingredients
- 2 Skin-On Salmon Fillets
- 4 oz Brussels Sprouts
- 1 Granny Smith Apple
- 1 Lemon
- 1 Purple Top Turnip
- 1 Yukon Gold Potato
- 1 Parsley
- 2 tbsp Butter
- 1 tsp Brown & Yellow Mustard Seeds
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Core and small dice the apple. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Medium dice the potatoes. Peel and medium dice the turnip. Cut off and discard the stem ends of the Brussels sprouts; quarter the Brussels sprouts. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.
Make the vinaigrette:
In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the apple and mustard seeds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat and stir in the juice of all 4 lemon wedges; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.
Start the hash:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened.
Finish the hash:
Add the turnip and Brussels sprouts to the pan; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened. Turn off the heat and stir in the lemon zest and all but a pinch of the tarragon; season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Wipe out the pan.
Cook the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.
Plate your dish:
Divide the finished hash and cooked salmon fillets between 2 dishes. Top with a few spoonfuls of the vinaigrette. Garnish with the remaining tarragon. Enjoy!