3 bunches green onions
6 cups frozen shredded hash browns
1 tablespoon chopped fresh or 1 teaspoon dried dill
1/2 to 3/4 teaspoon salt
4 tablespoons olive oil, divided
2 teaspoons blackened seasoning
4 (6- to 8-ounce) salmon fillets
Garnish: fresh dill sprigs
Remove and discard root ends and 1 inch of top green portions of green onions, and set green onions aside.
Toss together hash browns, dill, and salt in a large bowl.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add hash brown mixture in an even layer, and cook 5 minutes or until lightly browned. (Do not stir.) Place a lightly greased baking sheet, greased side down, onto skillet; invert hash browns onto baking sheet. Place skillet back on heat. Slide hash browns back into skillet, cooked side up, and cook 5 more minutes or until golden brown.
Press hash browns down with a spatula to flatten. Remove from skillet onto same lightly greased baking sheet, and keep warm in oven at 300°. Sprinkle blackened seasoning evenly over fillets.
Cook salmon in 1 tablespoon hot oil in same nonstick skillet over medium heat 4 to 6 minutes on each side or just until fish begins to flake with a fork. Remove from pan onto serving plates.
Sauté green onions in remaining 1 tablespoon hot oil in same nonstick skillet over medium heat 4 minutes or until tender; remove from pan, and serve with salmon and hash browns.
Yield: Makes 4 servings