So before you turn your nose up at this recipe name…or that picture above…hear me out. When I first saw Julie post about her savory oatmeal hash, I was definitely skeptical. I’ve seen several people take the leap lately from turning typically savory things sweet and vice versa. Quinoa and farro for breakfast? Why not oatmeal for dinner! So I decided to give it a try, adding a few extra ingredients to make it a complete meal. And we LOVED this. So stop thinking about the fact that you’re eating oatmeal and let your taste buds do the judging.
The base of this recipe is steel cut oats, which I love. Unlike regular oats, they maintain a chewy texture even after they are cooked. I hate mushy oats, so steel cut are where it’s at. Just like you would with risotto, you want to toast the oats with some onion first before adding the boiling water.
Once the oats and onion are toasted, I added in some finely chopped califulower and let the mixture simmer and thicken for about 15-20 minutes.
Now at this point, you can cook your salmon however you like. I was lucky enough to stumble upon this pre-cooked salmon at Trader Joe’s, so this recipe came together that much quicker. But if I hadn’t had this, I would have just baked the salmon at 400 degrees for about 15 minutes. Then you want to break it into chunks to stir into the oatmeal.
While the oatmeal is cooking, you also want to roast some asparagus for about 10 minutes. You can do this at the same time as you cook the fish since they both should be in at 400 degrees. Once roasted, chop it into bite size pieces to be added to the oatmeal.
Once the oatmeal mixture has thickened and reached the desired consistency, turn the heat off and let it sit for about 5 minutes before you add in the salmon and asparagus. At this point, it’s time to make your soft boiled eggs! You can obviously omit this ingredient if you wish, but I think it really added an excellent flavor to the overall dish and lots of healthy protein.
Soft-boiling eggs are super easy thanks to Jenna’s instructions. You just bring a pot of salted water to a boil, set your egg into the boiling water, cover the pot, turn the heat to low, and set your timer for 5 minutes. Once the timer goes off, immediately remove the egg and run it under cold water to stop the cooking process. Then gently peel and and break over the oatmeal.
While the eggs are cooking, gently stir the salmon and asparagus into the oatmeal mixture.
Season the entire mixture with salt + pepper and serve it in a bowl topped with a soft-boiled egg.
It’s buttery and warm from the salmon + egg yolk, you get an excellent chewy texture from the steel cut oats, and the entire dish is incredibly hearty and satisfying. This would even make an excellent savory brunch dish! Embrace the sweet oats turned savory; it’s a good change, I promise.
- 1/2 cup uncooked steel cut oats
- 1 2/3 cup chopped vidalia onion
- 2 cups of boiling water
- 2 cups of finely chopped cauliflower
- 1 1/4 cups chopped roasted asparagus
- 12 oz. of pre-cooked salmon
- 3 soft-boiled eggs
- Toast oats and onion over medium heat for about 3 minutes, stirring constantly
- Add in two cups of boiling water, add cauliflower, and simmer mixture for approximately 20 minutes
- While the oatmeal is simmering, bake your salmon filets (if necessary) in a 400 degree oven for about 15 minutes. You should also roast your asparagus at this point in the same 400 degree oven for ten minutes
- Once the salmon and asparagus are cooked, cut each into bit size pieces
- Bring a small pot of salted water to a boil for your soft-boiled eggs
- After 20 minutes of simmering, turn the heat off on the oatmeal and let it stand undisturbed for an additional 5 minutes
- At this point, your egg water should be boiling. Drop the eggs gently into the pot, place a lid on the pot, turn the heat down to low, and set your timer for 5 minutes.
- When the timer goes off, immediately remove the eggs and run them under cold water. Peel gently
- Stir the salmon and asparagus into the oatmeal and add salt + pepper to taste
- Serve the oatmeal in a bowl with a soft boiled egg cracked over top