Chipotle Maple glazed Grilled Salmon with Fall Veggie Hash
This hash is a bit different with its mix of apple and potatoes. You have to cook the apples just right to make sure they still have a little crispness to them. The hot and slightly sweet salmon goes well with the slightly tart and herbaceous hash. You can substitute the herbs and vegetables with whatever is in season and available at your local farmers market.
Ingredients
- 2 Salmon filets – 6-8 oz
- 1 apple – crisp variety – Gravenstein, Golden Delicious, etc. – deseeded and diced
- 2 lbs. peeled red potatoes – diced in small cubes
- 1 small sweet onion – diced
- Fresh Herbs – 2-3 TBSP tarragon, oregano, parsley – your choice washed and diced
- 2 sprigs of Green onion – diced
- Olive oil
- 1 Red bell pepper – seeded and diced
- Chipotle powder
- Maple syrup
- Salt and pepper
Directions
Prepare all the vegetables. Place a large skillet or wok over medium high heat. Add 2-3 TBSP of olive oil, then drop in the potatoes in. Turn them frequently and cook for approximately 15 minutes until they are approaching being cooked through. Add the diced apple, sweet onion, bell pepper and sauté for an additional 4 minutes. Add the scallion and chopped herbs, remove from heat. Season with salt and pepper.
Prepare the salmon by glazing the filets with olive oil; season them with salt and pepper. Lightly dust them with chipotle powder or cayenne pepper as a replacement, use a light touch. Prepare the grill by cleaning and oiling the grates. Heat up the grill to 400F. Place the salmon skin side down and cook for 3 minutes on each side until desired doneness. After removing from the grill glaze with 1 TSP of maple syrup per filet.
Place a generous portion of hash on the plate and a salmon filet onto. Garnish with olive oil, squeeze of lemon juice, and fresh herbs, serve with a fresh green salad.