Salmon Hash with Poached Eggs

Ingredients

• 1/4 cup nonfat plain Greek yogurt

• 1 tablespoon fresh dill dijon mustard

• 2 eggs

• 1 bag of baby arugula

• 2 lemons

• 2 red bell peppers

• 1 medium yellow onion

• 2 cups of waxy potatoes w skin (waxy potatoes like red bliss  potatoes are often small with a thin creamy flesh)

• 3/4 pound skinless salmon fillet

• 1 tablespoon minced garlic

• kosher salt (to taste)

• 1 1/2 teaspoon ground pepper

• 1 teaspoon cayenne pepper

• 2 tablespoons of snipped fresh chives

• 2 tablespoons of snipped fresh dill

• 1/4 cup white vinegar (for poached egg)

• canola oil (for preparing potatoes & salmon)

• hot sauce (if preferred)

Get Cooking

1. Place a large skillet over medium heat, and add oil. When oil is hot, add onion, bell pepper and kosher salt (to taste). Stir until onion begins to soften, about 1 minute.

2. Add potato and cayenne to the pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes, then set aside.

3. Mix the yogurt, mustard, and dill in a small bowl, then set aside.

4. In a small bowl, mix together mustard, garlic, onion, and lemon juice and season with salt and pepper. Spread the mixture all over salmon fillets and broil 7 to 8 minutes and set aside.

5. Heat the remaining olive oil in the skillet, then add the onion, bell peppers and  salt; cook until golden, about 8 minutes. Add the salmon and flake with fork.

6. Return the potatoes to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper.

Poached Eggs 

1. Add enough water to come 1 inch up the side of a narrow, deep 2-quart sauce pan. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.

2. Crack 1 fresh large egg into a custard cup or small ramekin (egg must be cold). Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around like a whirlpool.

   *** A note from Chef Christa: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.

3. Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. 

4. Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way!

5. Remove the egg with a slotted spoon 

6. Plate your finish dish with the hash and poached eggs.

7. Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with poached egg on top, with the arugula salad, and finish w chopped chives and lemon wedges, if desired.