Cake, Batter, and Bowl

Maple Pecan Salmon over Roasted Potato, Apple, and Bacon Hash

Main Dishes

I don’t usually buy a lot of produce at Costco, since it’s tough for just the two of us to eat our way through their large packages of fruits and veggies before it all spoils (although I do regularly make an exception of their Brussels sprouts and berries because we gobble those right up!), but the other day a 15 pound bag of potatoes ended up in my cart. I was craving roasted potatoes and feeling way too lazy to head to the regular grocery store just to pick up a smaller package. Plus, I was feeling up for a little potato challenge!

The first thing I did when I got home was whip up a potato hash with bacon, onions, and apples. It’s great for breakfast, but I enjoyed it most topped with a lovely piece of salmon glazed with maple syrup and crusted with chopped pecans and panko. This yummy meal also came together in a flash since I made the hash the day before and then just quickly cooked up the salmon before dinner. Ok, I’m off to brainstorm some more potato recipes – only 6 pounds left to go!

p.s. The winner of my Milk Bar giveaway was Bianca – congrats!

Maple Pecan Salmon over Roasted Potato, Apple, and Bacon Hash
Printable Recipe

Ingredients:

Roasted Potato, Apple, and Bacon Hash:
1 1/2 pounds potatoes, chopped into bite-sized pieces
1 tablespoon olive oil
2 slices hickory smoked bacon, chopped
1 small yellow onion, chopped
1 tart apples, peeled, cored, and chopped
1/2 teaspoon salt

Maple Pecan Salmon:
1/2 cup finely chopped pecans
1/2 cup panko
1 teaspoon salt
1 tablespoon olive oil
1/4 cup pure maple syrup
4 salmon fillets (ours were 7 ounces each)

Directions:
To make the hash, heat oven to 400°F. Place potato pieces on a large baking sheet and toss with olive oil. Roast at 400°F for 50 to 60 minutes or until tender. Meanwhile, place chopped bacon in a nonstick skillet over medium heat and sauté for 5 to 7 minutes or until crispy; drain on paper towels. Place onions and apples in the bacon grease and sauté for 5 to 7 minutes or until tender. Mix roasted potatoes, bacon, onions, apples, and salt together in a large bowl.

To make the salmon, heat oven to 350˚F. Mix pecans, panko, and salt together in a small bowl. Heat olive oil over medium high heat in a large nonstick skillet and sear the salmon fillets, about 1 to 2 minutes on each side. Place seared fillets in a large baking dish and use a pastry brush to evenly brush with maple syrup. Evenly sprinkle pecan panko and press gently into the salmon. Bake salmon for 10 to 12 minutes at 350°F or until cooked through. To serve, divide the hash evenly among 4 plates and place salmon on top. Makes 4 servings.

Nutrition: 964 calories, 58.2g fat, 6.0g fiber, 63.7g protein per serving
Cost: $4.70 per serving

Summer Veggie Pasta with an Eggplant and Ricotta Sauce

Our apartment balcony is filled with foliage. My plant tending days ended after the demise of Petey, a plant my good friend Britt and I attempted to care for in college, so I’m lucky that Apolinaras has a green thumb! He’s already dreaming of the day we have a real...

Moroccan Stuffed Acorn Squash

Well it’s somehow November, which I’m in denial about, but the good news is that it’s finally time to share squash recipes! I actually buy winter squash out of season occasionally (yep, I’m a bad food blogger...) because sometimes I crave it even in the middle of the...

Plantain Gnocchi/Koldunai Stuffed with Cheddar Cheese

So I finally got around to making plantain gnocchi again, but was so tired that I didn’t even make a sauce to go with them and just ended up topping them with some fresh tomatoes. They were still delicious though, mainly because they were stuffed with chunks of...

Christmas Mac & Cheese (aka Three Cheese Mac & Cheese with Roasted Broccoli and Sun Dried Tomatoes)

Happy Hanukah! Merry Almost Christmas! We’re on a bus right now headed to New York City, where we’ll be spending the holidays with my family. I’m really looking forward to eating our way through the city, and I’m especially excited about heading over to The...

Sun Dried Tomato Turkey Meatloaf

Poor meatloaf. I think meatloaf tends to get a bad rap, but I will always have a soft spot for it because it was the first dish I ever made for Apolinaras. I was a baby of 22 and just starting to get comfortable in the kitchen when I invited him over for dinner. We’d...

Chicken and Soba Romaine Salad with Thai Vinaigrette

If you happened to peek in my fridge last weekend, you would have known I was on a sugar high. Imagine tins of cupcakes and bowls of custard and ganache precariously balancing on trays of brownies, cheesecakes, and tarts. I've been hard at work creating recipes for...

Roasted Butternut Squash and Spinach Penne Pasta

I’ve been looking forward to this week for awhile now, because I get to see my good friend Susie not once, but twice, in two different cities! Susie is one of my best friends from college. We initially bonded as partners in organic chemistry lab, where we amused...

Quinoa with Chickpeas, Asparagus, and Lemon Goat Cheese Dressing

I actually jogged outside today with shorts and a tank top on – yay for nicer weather! Spring is almost here and I’m so ready for this season’s fresh produce. I actually couldn’t wait any longer and spontaneously grabbed a huge bunch of asparagus the other weekend. It...