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1
Preheat the oven to 400 degrees F.
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2
For the salmon: Season the salmon filets with salt and pepper.
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3
In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated.
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4
Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
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5
Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat.
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6
Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side.
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7
Transfer the skillet to the oven and cook for 5 minutes.
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8
Keep the salmon warm.
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9
For the salmon hash: Heat the oil in a large skillet over medium heat.
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10
Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes.
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11
Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more.
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12
Turn off the heat and stir in the salmon and capers.
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13
Season with salt and pepper.
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14
Keep the hash warm.
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15
To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet.
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16
Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
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17
In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper.
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18
Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing.
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19
Stir in the toasted bread.
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20
For the sauce: Heat the oil in a small skillet over low heat.
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21
Add the shallot and cook until softened, about 2 minutes.
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22
Turn off the heat and whisk in the butter 1 piece at a time.
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23
Stir in the capers and dill.
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24
Squeeze in the lemon juice and season with salt and pepper.
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25
To plate: Divide the salmon hash among 4 plates and top each with a salmon filet.
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26
Spoon the sauce over the salmon.
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27
Divide the salad among the plates, placing it on the side of the salmon.
