Sunday, March 11, 2012

Smoked Salmon Hash with Dill Vinaigrette

Dinner for our blogger Irish Night was a challenge for me. It was hard to think of something traditional and also suitable for someone with my dietary restrictions. No white at night removes the staple potato from the mash-up. Get it? Mash up! Also, the traditional dishes use a lot of pork and beef.
I was going to make a lovely Colcannon when it hit me. Just because the clock says dinner doesn't mean the tummy can't scream for breakfast!!




Truthfully this wandered a little farther from the traditional Corned Beef and Hash that I was first envisioning. After a fair amount of research I've also learned that Corned Beef Hash actually has roots in Northern England. Oops. So while this doesn't represent St. Patty's Day very well, it was delicious enough to share anyway.
Bree from Three and a Half Stones to Go took the prize for Irish Night. Her version of Shepherds Pie was amazing and my 4 year old is still asking for more of it.

Smoked Salmon Hash with Dill Vinaigrette

Dill Vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon lemon juice
2 stalks green onion
2 cloves garlic
4 tablespoons fresh dill
1/2 cup extra virgin olive oil
salt and pepper to taste
Place vinegar, lemon juice, green onion, dill, garlic, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle.

Smoked Salmon Hash
8 ounces smoked salmon, flaked
1 red bell pepper, diced
2 large sweet potatoes, diced
2 tablespoons horseradish
2 tablespoon chopped fresh dill
2 cups chopped kale
1 tablespoons extra virgin olive oil
4 poached eggs or cooked egg whites

Heat olive oil in a large, nonstick saute pan. Add the red bell pepper and sweet potatoes. Cook, stirring occasionally until the sweet potatoes are cooked through. Add smoked salmon, horseradish, dill, kale, salt and pepper stir until well mixed. Divide the hash among 4 plates and top each with a poached egg. Drizzle with the vinaigrette.

Moving on to the nutrition...
  • The first thing we need to talk about are eggs. Obviously egg whites have no fat. It's that pesky yolk that brings in 5 grams of mostly saturated fat. On the Swank Diet we are allowed three eggs per week, but no more than one per serving.
  • So then we go on to Salmon. Fatty fish contains unsaturated fatty acids and must be counted in your daily oil allowance. You are allowed 50 grams of this unsaturated fatty acid (10 tsp.) per day.
    Salmon, Chinook -- 1 oz. = 1 tsp. oil (5 grams)
    Salmon, Coho -- 2 oz. = 1 tsp. oil (5 grams)
    The majority of people I know are aware of the incredible benefits of salmon, if you are not one of them read this, this, this and especially this.
    Smoked salmon adds a lot of flavor without needing too much. Just watch the sodium because the smoking process adds quite a bit.



So there you have it. It started out brilliantly Irish, and ended as beautiful mix of flavors I didn't think I could have anymore. I absolutely love proving myself wrong!
Have you ever done that with a recipe? Or maybe you proved you actually like something you thought you hated? I'd love to hear your stories!

1 comment:

  1. I dont like salmon...but this...looks amazing...

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...