Salmon Hash

2012-11-01
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    306
  • Fat

    17 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    50 milligrams
  • Sodium

    292 milligrams
  • Carbohydrate

    18 grams
  • Fiber

    4 grams
  • Protein

    21 grams

Ingredients

  • 1/4 cup nonfat plain Greek yogurt
  • 1 tablespoon dijon mustard
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons extra-virgin olive oil
  • 3 cups frozen cubed hash browns
  • Kosher salt and freshly ground pepper
  • 1 red onion, thinly sliced
  • 2 bell peppers (red and/or green), chopped
  • 3/4 pound skinless salmon fillet, cut into 1/2-inch pieces
  • 8 cups baby arugula
  • Lemon wedges, for serving (optional)

Method

Step 1

Mix the yogurt, mustard and dill in a small bowl.

Step 2

Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl.

Step 3

Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper.

Step 4

Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.

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