Carole Peck is in the kitchen with a recipe for Salmon and Two Potato Hash on Portobello Mushrooms. The recipe is below. Be sure to visit Carole's new website,

Salmon and Two-Potato Hash On Portobello Mushrooms

12 servings

2 c. pure or virgin olive oil

1 c. finely diced leeks

8 cloves garlic

Chopped 10 sprigs fresh thyme leaves picked

12 large Portobello mushrooms, stems removed and brushed clean

Coarse salt and freshly ground black pepper


4 yukon gold or white potatoes, peeled and cut into 1-inch dice

Coarse salt

3 large sweet potatoes, peeled and cut into 1-inch dice

Optional: 2 tablespoons truffle oil

1 pound salmon fillets, skin removed

Rhubarb vinaigrette for serving


1. Preheat the oven to 400ºF. Pour ½ cup of the oil onto a rimmed baking sheet. Sprinkle the leeks, garlic, thyme, salt and pepper over the oil. Lay the mushrooms on top, gill side down and sprinkle with the remaining oil. Roast in the oven until mushrooms darken and soften, approximately 10 minutes. Remove from the heat and let cool in the pan. Stack the mushrooms with their roasting liquid in a covered container and set aside until ready to use, or refrigerate.

2. To make the hash, place Yukon Gold or white potatoes in a large pot, sprinkle with salt, and cover with cold water. Bring to a boil over high heat. Three minutes after the water has begun to boil, add the sweet potatoes. Bring back to a boil, and continue cooking for about 10 minutes more, until the potatoes are tender. Drain in a colander and transfer to a flat pan to cool completely. Sprinkle with some of the Portobello roasting juice and the truffle oil, if you are using it. Toss to incorporate.

3. Cook the Salmon by grilling, broiling, smoking, or poaching. If you want to poach it, you can use the potato cooking liquid. Strain and pour it into a shallow pan, then add the salmon and simmer on low just to barely cook it, about 5 minutes. Remove from the liquid with a perforated spatula and let cool. Flake the salmon and combine with the potatoes to make a hash.

4. Preheat the oven to 350°F. Place the mushrooms on a baking sheet, gill side up, and heap a portion of hash on each one. Pack it with your fingers. Bake for 12 to 15 minutes to heat through. Serve with Rhubarb Vinaigrette on the side.


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