• 4 slices bacon,chopped fine
  • 1 onion, chopped fine
  • 1/2 head green cabbage,cored and shredded
  • 1 pound russet potatoes, peeled and grated coarse
  • 3 tbsp vegetable oil
  • Salt and pepper
  • 4 (6 to 8 ounce)skinless salmon fillet,1  1/4 inches thick
  • 1/4 cup whole grain Dijon mustard
  • 1/2 cup panko bread crumbs
  1. Adjust oven rack to upper middle position and heat oven to 450 degrees. Cook bacon in 12-inch nonstick skillet over medium high heat until just beginning to crisp,about 4 minutes. Add onion and cook, stirring often, until softened and just starting to brown, about 4 minutes. Add cabbage and cook until wilted and starting to brown, about 6 minutes. Add potatoes and 1 tbsp oil and continue to cook,stirring occasionally, until potatoes are tender and hash is lightly browned 8 to 12 minutes. Season with salt and pepper to taste, and tranfer to platter.
  2. Meanwhile, brush aluminum foil-lined rimmed baking sheet with remaining 2 tbsp oil. Arrange salmon fillets on sheet skinned side down. Evenly brush top of each fillet with 1 tbsp mustard, then evenly sprinkle panko over mustard. Roast until centers are still translucent when checked with  tip of paring knife and register 125 degrees ( for medium rare). about 15 minutes. Transfer to platter with hash and serve.

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