Blackened Salmon Poblano Carnitas Hash Recipe

Make blackening spice and prep salmon

In a small bowl combine paprika, smoked paprika, ground cumin, onion powder, garlic powder, dried oregano, cayenne, salt and black pepper. Pat salmon fillets dry with paper towels and rub both sides lightly with 1 tablespoon olive oil. Coat each fillet evenly with the blackening spice, pressing gently so it adheres.

Pan-sear salmon

Heat a heavy skillet (cast-iron preferred) over medium-high heat and add remaining 1 tablespoon olive oil. When oil is shimmering, add fillets presentation side down. Sear without moving for 3-4 minutes until a dark crust forms. Flip and cook 2-3 minutes more until internal temperature reaches 125-130°F for medium-rare or longer to desired doneness. Remove to a plate and tent loosely with foil to rest while finishing other components.

Heat a separate skillet over medium heat and add 2 tablespoons vegetable oil. Add shredded pulled pork and spread into an even layer. Let it crisp without stirring for 2-3 minutes, then stir and allow additional 2-3 minutes until edges caramelize. Stir in orange juice, lime juice, 1/2 teaspoon ground cumin and 1/2 teaspoon salt; cook 1 minute to meld flavors. Remove from heat and keep warm.

Cook potatoes for mash

Place Yukon gold potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to a boil and simmer 12-15 minutes until tender. Drain, return to pot, add 1 tablespoon butter and 1/4 cup milk, mash until smooth and season with 1/2 teaspoon salt and pinch black pepper. Keep warm.

Make potato hash

While mash cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced russet potatoes and spread into an even layer. Cook without stirring 4-5 minutes until bottoms brown, then stir and continue to cook 6-8 minutes until golden and tender. Push potatoes to the side and add 1 tablespoon butter, diced onion and minced garlic, sauté 2-3 minutes until onion is translucent. Season the hash with 1/2 teaspoon salt and 1/4 teaspoon pepper. If pieces are large, reduce heat and cover for 2 minutes to finish cooking. Keep warm.

If you haven't already roasted the poblano, broil or char it over a gas flame until blackened on all sides, place in a bowl covered with plastic for 5 minutes, then peel, seed and slice. Fold sliced poblano and halved cherry tomatoes into the warm potato hash in the skillet and cook 1-2 minutes to combine. Stir in chopped cilantro and remove from heat.

Scramble eggs

Whisk 4 eggs with 2 tablespoons milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a nonstick skillet over medium-low and add a small pat of butter. Pour in eggs and let set 10-15 seconds, then gently push curds with a spatula, folding until softly set and still slightly glossy, about 2-3 minutes. Remove from heat and fold in shredded cheddar so it melts into the eggs.

In a small bowl combine Greek yogurt, grated cucumber (squeezed dry), chopped dill, lemon juice, 1/2 clove minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and chill briefly if time allows.

Divide potato mash among 2 plates (about 1/2 cup each). Spoon a generous portion of the poblano potato hash next to the mash. Top hash with warm pulled pork carnitas (about 1 cup total divided). Place blackened salmon fillet on top of or beside the hash. Spoon scrambled cheddar eggs alongside. Drizzle or serve cucumber dill sauce on the side and garnish with sliced green onions, extra cilantro and lime wedges. Serve immediately.

Optional: For a crisp finish to the pulled pork, briefly broil the assembled carnitas portion for 1-2 minutes, watching closely so the eggs and salmon are not overcooked.