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Skillet Salmon with Georgia Pecan Hash



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2/3 cup Georgia pecan halves
2 tsp. olive oil
3 large red potatoes, diced (about 1 1/4 lb.)
1 cup chopped onion
1 green bell pepper, seeded and diced
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
1 1/4 lb. salmon fillet, cut crosswise in half


  1. 1
    In large non-stick skillet, toast pecans over medium heat until fragrant and crisp about 10 minutes. Remove to cutting board, cool and finely chop half the pecans.
  2. 2
    Heat oil in same skillet over medium-high heat; add potatoes and cook, covered, 10 minutes, turning occasionally. Add onion, green pepper, thyme and ¼ tsp. each salt and black pepper; cook, covered, stirring occasionally until potatoes are tender—8 to 10 minutes. Remove vegetables from skillet and keep warm; maintain medium-high heat.
  3. 3
    Sprinkle remaining salt and pepper on salmon. Place salmon pieces, skin side down, in skillet. Cover and cook 6 minutes. Turn salmon over, reduce heat to medium, cover and cook until done 6 - 10 minutes longer, depending on thickness of fish.
  4. 4
    To serve, stir the chopped and whole pecans into the potato mixture and divide among serving plates. Cut each piece of salmon in half; with a spatula, remove the four salmon pieces from skin and place each atop hash.

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cuisines North & South American
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