Salmon Hash (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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) |
Directions:
1. Mix the yogurt, mustard and dill in a small bowl.
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.
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.
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.
5. Per serving: Calories 306; Fat 17 g (Saturated 3 g); Cholesterol 50 mg; Sodium 292 mg; Carbohydrate 18 g; Fiber 4 g; Protein 21 g
6. Photograph by Antonis Achilleos
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