Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Seared Salmon and Winter Vegetable Hash with Apple-Brown Butter

Original Recipe and Photo from Blue Apron. Adapted for Intervale Food Hub members.

Ingredients

  • 2 Skin-On Salmon Fillets
  • 1 Apple
  • 1 Lemon
  • 1 Turnip
  • 1 Potatoes
  • 2 Tablespoons Butter
  • 1 Teaspoon mustard
  • Tarragon and parsley for seasoning
  • salt and pepper

Directions

  1. Prepare the ingredients: Core and small dice the apple. Juice and zest your lemon. Medium dice the potatoes. Peel and medium dice the turnip. 
  2. Make the apple-brown butter: In a large pan, heat the butter on medium-low 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; 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 lemon, season with salt and pepper. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

  3. 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. Add turnip to the pan, season, and cook, stirring occasionally until lightly brown and softened. Stir in lemon zest and herbs. Transfer to a plate.

  4. 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.

  5. To plate, serve hash topped with salmon and apple-brown butter.