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About the Recipe: Saffron, a bright red spice derived from crocus flowers, adds a floral flavor to the salmon, which can’t be created using any other spice. Team the crispy potatoes and salmon with a popular Mid-Eastern salad favorite, a lemon- or lime-flavored cucumber, tomato, onion, and parsley salad.
Recipe Inspired by: Yasmin Fahr recipes for one-pan dinners.
Cook’s Note: If you don’t want to use saffron, use your favorite spice, like Italian seasoning, dill, or chili spice as a substitute. It won’t taste like saffron but will taste delicious.
One-Pan Cooking Potatoes:
In a 12-inch nonstick skillet, combine the oil with frozen hash brown potatoes.
Heat over medium high heat for 11 to 13 minutes or until desired color is reached. Stir every 2 to 3 minutes.
Cooking Salmon:
Lower the heat to medium, push to the sides creating a large space in the center. Add salmon cubes; cook until bottoms are browned and the bottom third of sides look opaque, about 3 minutes. Turn salmon over, cook until salmon is medium rare. Stir potatoes and salmon together, turning and cook for about 2 minutes. Garnish with parsley leaves.
To Serve: Place salad on the serving plate; top with salmon hash browns; drizzle any remaining salad juices over salmon; if desired, top with a dollop of plain Greek yogurt.
Serves: 4
pdf for Copy of Recipe – One-Pot Hash Brown Salmon with Shirazi Salad
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