Pear Glazed Salmon with a Potato, Parsnip, and Bacon Hash

Some foods are so versatile that they are perfect for breakfast, lunch, or dinner. Bacon is definitely one of these ingredients, but I just realized that hash browns also fall into this category. Shreds of crispy golden brown fried potatoes just make everything better! I was recently spending a lazy Sunday morning trying to brainstorm a unique way to serve salmon, since we’ve in a bit of a rut with it, and realized over my omelet and coffee that I should try serving salmon with a breakfast twist – over hash browns!

The dish really came together wonderfully. I mixed turkey bacon and onions with shredded potatoes and parsnips and then fried them up in a bit of oil until they were golden brown. While the hash browns were cooking, I baked the salmon fillets, which were topped with a quick pear and ginger sauce. The sweet tender salmon was perfectly complemented by the savory crisp hash browns. Mmm, I’m definitely going to be making this again, but with a bit of fresh parsley on top for a touch of color!

Pear Glazed Salmon with a Potato, Parsnip, and Bacon Hash
Printable Recipe

6 slices turkey bacon, chopped
4 medium potatoes, peeled and shredded
1 parsnip, peeled and shredded
1/2 yellow onion, chopped
1 1/2 teaspoons salt
1/4 cup canola oil
1 Barlett pear, peeled, cored, and chopped
1 tablespoon fresh chopped ginger
1 tablespoon white wine vinegar
4 salmon fillets

Preheat oven to 350˚F. Spray a large nonstick skillet with cooking spray and cook bacon over medium heat for 5 to 7 minutes or until crispy. Drain on paper towels.

Mix shredded potatoes, parsnips, onion, and 1 teaspoon salt in a large bowl; mix in cooked bacon. Heat 2 tablespoons canola oil over medium heat in a large nonstick skillet and evenly spread half the shredded potato mixture in the pan. Cook 14 to 18 minutes, turning once, or until hashbrowns are crispy. Repeat with remaining potatoes and 2 tablespoons oil.

Meanwhile, place pear, ginger, vinegar, and remaining 1/2 teaspoon salt in a food processor and pulse until well mixed. Evenly spread pear sauce over the salmon fillets and bake in a greased pan at 350˚F for 15 to 20 minutes or until cooked through. Serve salmon over the hashbrowns. Makes 4 servings.

Nutrition: 676 calories, 30.4g fat, 6.6g fiber, 47.4g protein per serving
Cost: $4.11 per serving

27 Responses to Pear Glazed Salmon with a Potato, Parsnip, and Bacon Hash

  1. I dont know about bacon but ur creation is something i could have for breakfast ,lunch and dinner and re-heat the leftover’s the next day too(doubt if there’ll be any though…..) and honest confession….i do know and agree about bacon with ya…. :-)))))

  2. Wow, nice crazy combo of ingredients. I like how you said it can go with anytime of day. I def agree :) There’s alot of P’s going on with the pear, parnsnip, and potato :)

  3. It’s true. Hash browns are good all day, every day. I love the texture of the grated potatoes. So heavenly.

    I really like the idea of salmon glazed with the pear and ginger sauce. You definitely gave a whole new meaning to a meat-and-potatoes meal!

  4. I love this. I agree with the others, i don’t usually see pear as a glaze, which makes me think that juicing it and then reducing it could be quite yummy as a glaze as well.

  5. I’m droolin’! Just over $4 for salmon…nice! I love your recipes, they all look like something I’d LOVE! So, I save them all to make someday! Thank you!

  6. Whoa! Pear on salmon sounds so good! You come up with the best flavor combinations…how do you do it? And I love how you added parsnip to the potato and bacon hash. Amazing!

  7. pear, potato, bacon, fish–what an interesting melange of ingredients! i do believe that this is worthy of being on a fancy-shmancy restaurant plate!

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