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Curried Salmon Bean-Potato Hash
Make a premium, mouth-watering seafood entrée by setting grilled or roasted spicy curried salmon filets atop a flavorful bed of Bush’s Best® Black, Kidney, Garbanzo and Great Northern Beans combined with potatoes, garlic, ginger and curry.
- Prep Time
25 Mins
- Cook Time
35 Mins
- Serves
12
INGREDIENTS
Curried Salmon
- 12 x 6-oz Salmon filets, skin removed
- 3 Tbsp Olive oil
- 2 Tbsp Sweet curry spice blend
- 1 tsp Kosher salt
- 1 tsp Black pepper, ground
Lemon-Yogurt Sauce (Yields 1 ½ cups)
- 1 ⅓ cups Greek Yogurt, plain
- 2 Tbsp Lemon, juice fresh
- 2 Tbsp Mixture of fresh, chopped cilantro, chives and tarragon
- 1 Tbsp Lemon zest, fresh
- Kosher salt and ground black pepper (As needed)
Bean-Potato Hash (Yields 12 cups)
- ⅓ cup Vegetable oil
- ½ cup Shallots, chopped
- 3 qt Potatoes, red-skinned, medium dice
- 3 Tbsp Garlic, minced
- 2 Tbsp Ginger root, fresh, grated
- 1 Tbsp Jalapeño pepper, seeded, minced
- 2 Tbsp Sweet curry spice blend
- 1 qt Mix of Bush’s Best® Beans (Garbanzo, Kidney and Great Northern), drained*
- ½ – ¾ cup Stock, vegetable or chicken, low-sodium
- 1 cup Mixture of fresh, chopped, cilantro, chives and tarragon
INGREDIENTS
Curried Salmon
- 12 x 6-oz Salmon filets, skin removed
- 3 Tbsp Olive oil
- 2 Tbsp Sweet curry spice blend
- 1 tsp Kosher salt
- 1 tsp Black pepper, ground
Lemon-Yogurt Sauce (Yields 1 ½ cups)
- 1 ⅓ cups Greek Yogurt, plain
- 2 Tbsp Lemon, juice fresh
- 2 Tbsp Mixture of fresh, chopped cilantro, chives and tarragon
- 1 Tbsp Lemon zest, fresh
- Kosher salt and ground black pepper (As needed)
Bean-Potato Hash (Yields 12 cups)
- ⅓ cup Vegetable oil
- ½ cup Shallots, chopped
- 3 qt Potatoes, red-skinned, medium dice
- 3 Tbsp Garlic, minced
- 2 Tbsp Ginger root, fresh, grated
- 1 Tbsp Jalapeño pepper, seeded, minced
- 2 Tbsp Sweet curry spice blend
- 1 qt Mix of Bush’s Best® Beans (Garbanzo, Kidney and Great Northern), drained*
- ½ – ¾ cup Stock, vegetable or chicken, low-sodium
- 1 cup Mixture of fresh, chopped, cilantro, chives and tarragon
DIRECTIONS
- CURRIED SALMON: Rub salmon filets with oil. Sprinkle a mixture of curry spice blend, salt and pepper evenly on both sides. Place an even layer on a sheet pan. Cover and refrigerate at least 2 hours.
- Grill or roast salmon to order until fish flakes easily with fork, internal temperature is 165°F. To serve: spoon 1 cup hash mixture onto hot dinner plate. Top with a portion of salmon. Drizzle 2 Tbsp Lemon-Yogurt Sauce.
- LEMON-YOGURT SAUCE: In bowl, combine yogurt, juice, herbs and zest. Mix well. Season with salt and pepper if desired. Cover. Refrigerate at least 2 hours before use. Reserve chilled for service.
- BEAN-POTATO HASH: In large skillet, heat oil over medium-high heat. Add shallots and sauté 2 minutes. Add potatoes. Cook 5 minutes, stirring often to prevent from sticking.
- Add garlic, ginger and jalapeño. Cook 2 minutes.
- Stir in curry spice blend. Reduce heat to medium. Cook, stirring often, 10 minutes or until liquid is absorbed. Beans should be tender and hold together.
- Remove from heat. Keep warm.
- Just before service, stir herb mixture in Bean-Potato Hash.
