Salmon Hash with Tarragon Snap Peas

This fish and potato hash has become an instant family favorite! Both of our boys asked for seconds. We made good use of a pound of bright and sweet fresh snap peas we received in our local farm basket through a super-simple “blanch and season” preparation. The combination of crisp and salty oven-roasted potatoes with moist and creamy salmon, peppery greens, and sweet, crispy snap peas is really delightful.

Salmon and Potato Hash with Tarragon Snap Peas

Crisp and salty oven-roasted potatoes, moist and creamy salmon, peppery greens, and sweet and crispy peas come together in a satisfying and surprisingly light meal that’s perfect for the longer days of summer. We adapted the original salmon recipe but not for the snap peas – they were perfect!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Salad
Cuisine: American
Keyword: dairy-free, potato, salmon, snap peas, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 420kcal
Author: planfulcook

Ingredients

Salmon and Potato Hash

  • 1/4 cup plain unsweetened non-dairy yogurt
  • 1 tbsp dijon mustard
  • 2 tbsp fresh dill chopped
  • 2 tbsp extra virgin olive oil
  • 4 medium russet potatoes cut into small cubes
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 2-3 green onions chopped
  • 2 bell peppers chopped
  • 3/4 lb skinless salmon fillet cut into 1/2-inch pieces
  • 8 cups baby arugula washed
  • 1 lemon cut into wedges

Tarragon Snap Peas

  • 1 lb fresh sugar snack peas peeled and trimmed
  • 2 tbsp fresh tarragon chopped
  • 1 tbsp extra virgin olive oil
  • Kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Preheat your oven to 350 degrees F. Make the dressing: mix the non-dairy yogurt, Dijon mustard, and fresh dill in a small bowl. Set aside.
  • Toss cubed potatoes in a bowl with one tablespoon of extra virgin olive oil, Kosher salt, and freshly ground black pepper. Place seasoned potatoes on a cookie sheet lined with parchment paper, and place in the oven to roast, 30-45 minutes, until golden brown. 
  • Prepare the snap peas: place a medium-large pot filled with cold, salted water on your stove top and bring to a boil. Add snap peas for just 4 minutes, until crisp tender.
  • Drain and toss the blanched snap peas with 2 tablespoons chopped tarragon, 1 tablespoon olive oil, and salt and pepper. Set aside; can be served room temperature.
  • Heat another tablespoon olive oil in a large non-stick skillet. Add the green onion, bell peppers, kosher salt and freshly ground black pepper to taste; cook until the vegetables are soft and starting to brown, about 6 minutes. 
  • Add the salmon to the skillet and cook, stirring occasionally, until just cooked through, about 3 minutes. Remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with additional salt and pepper, to taste.
  • Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. 
  • Divide the dress greens onto four dinner plates, and layer on a generous scoop of potatoes, and a quarter of the salmon and veggies. Finish with a serving of snap peas and a lemon wedge. Enjoy!

Notes

We based the salmon recipe of one we found in the Food Network Kitchens archive. We used fresh potatoes instead of freezer hash browns, and green onion instead of red onion. We also adapted to keep this recipe dairy-free. To make the dressing, we used unsweetened plain cashewgurt from Forager Project and the standard Grey Poupon dijon mustard.
For the snap peas, we didn’t change a thing from the original recipe. We reproduced it here simply for your ease of dinner prep!
 

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