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Try this recipe for Salmon & Potato Hash (Blood Orange Gastrique Optional):


1 salmon fillet

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

About 1 cup extra-virgin olive oil

2 yukon gold potatoes and 1 sweet potato rinsed in water and cut into medium dice

Kosher salt and freshly ground black pepper

1 onion, thinly sliced

1 red bell pepper, seeds and ribs removed, thinly sliced

1  garlic clove, minced

2 sprigs fresh thyme, leaves removed

1 teaspoon smoked paprika

Pinch cayenne pepper

For the salmon:

Drizzle the salmon with olive oil and place on a grill or in a skillet on medium high heat. Season with salt and pepper, to taste.  Cook for approximately 6 minutes on each side.

For the Hash:

Heat a large saute pan over medium-high heat and add olive oil. Once heated add the onions, garlic and potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Add the thyme, paprika and cayenne pepper.  Remove the potatoes with a slotted spoon, place onto a paper towel-lined plate and season with salt and pepper.

For the Gastrique:

4 1/2 tsp. sugar

1.5 tsp. Sherry wine vinegar

1/2 c. blood orange juice

3/4 c. chicken broth

2 blood oranges, peeled, separated into segments

1/4 c. fresh parsley leaves

1/4 c. fresh mint leaves

1/4 c. fresh tarragon leaves

4 tbsp. olive oil, Kosher salt and pepper

1. Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about two minutes.

2. Gradually add vinegar. Stir until caramel melts, about a minute. Add orange juice; boil until mixture begins to thicken, about two minutes.

3. Add broth; boil until gastrique coats spoon and is reduced to generous 1/4 cup, about 10 minutes.