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1
In a medium saucepan of boiling salted water, cook the potatoes until just tender, about 15 minutes.
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2
Using a slotted spoon, transfer the potatoes to a plate and let cool slightly.
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3
Separate the brussels sprouts into leaves.
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4
Add the leaves to the boiling water and cook until they turn bright green, about 2 minutes; drain.
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5
Peel the potatoes and cut them into 1/2-inch dice.
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6
In a large skillet, cook the bacon over moderate heat, turning once, until crisp, about 5 minutes.
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7
Drain the bacon and coarsely chop it.
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8
Pour off all but 2 tablespoons of the bacon fat from the skillet.
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9
Add the potatoes and cook over moderate heat until browned on the bottom, about 4 minutes.
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10
Stir the potatoes and cook until browned all over, about 3 minutes.
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11
Add the onion to the skillet and cook over moderate heat, stirring, until softened and starting to brown, about 4 minutes.
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12
Add the brussels sprout leaves and the bacon and cook, stirring, until heated through, about 1 minute.
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13
Season with salt and pepper.
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14
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.
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15
Preheat the broiler.
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16
Season the salmon steaks with salt and pepper and brush them on both sides with the cider glaze.
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17
Arrange the steaks in a broiler pan or on a rack set in a rimmed baking sheet.
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18
Broil the salmon for about 8 minutes, brushing occasionally with the glaze, or until crisp and just cooked through.
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19
Reheat the brussels sprout hash.
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20
Brush the salmon steaks with any remaining cider glaze, then transfer to plates and serve with the hash.
