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Serves : 8
© Beatriz Da Costa

How to Make It

Step 1    

In a medium saucepan of boiling salted water, cook the potatoes until just tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a plate and let cool slightly. Separate the brussels sprouts into leaves. Add the leaves to the boiling water and cook until they turn bright green, about 2 minutes; drain. Peel the potatoes and cut them into 1/2-inch dice.

Step 2    

In a large skillet, cook the bacon over moderate heat, turning once, until crisp, about 5 minutes. Drain the bacon and coarsely chop it. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add the potatoes and cook over moderate heat until browned on the bottom, about 4 minutes. Stir the potatoes and cook until browned all over, about 3 minutes.

Step 3    

Add the onion to the skillet and cook over moderate heat, stirring, until softened and starting to brown, about 4 minutes. Add the brussels sprout leaves and the bacon and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.

Step 4    

Meanwhile, in a medium saucepan, boil the apple cider with the applejack and butter until the cider glaze is reduced to 2/3 cup, about 25 minutes.

Step 5    

Preheat the broiler. Season the salmon steaks with salt and pepper and brush them on both sides with the cider glaze. Arrange the steaks in a broiler pan or on a rack set in a rimmed baking sheet. Broil the salmon for about 8 minutes, brushing occasionally with the glaze, or until crisp and just cooked through.

Step 6    

Reheat the brussels sprout hash. Brush the salmon steaks with any remaining cider glaze, then transfer to plates and serve with the hash.

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