Original Recipe and Photo from Blue Apron. Adapted for Intervale Food Hub members.
- 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
- Prepare the ingredients: Core and small dice the apple. Juice and zest your lemon. Medium dice the potatoes. Peel and medium dice the turnip.
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.
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.
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.
To plate, serve hash topped with salmon and apple-brown butter.