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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From Prevention magazine, salmon and potatoes, need to get the calorie count for packaged potatoes Ingredients:
8 oz salmon fillet |
4 1/2 cups (1 pk (28oz)) frozen diced potatoes with onions and peppers (ie, o'brien potatoes) |
2/3 cup fat free sour cream |
1 tsp dijon mustard |
1/4 cup lemon juice |
1 tsp lemon juice |
2 1/2 tbsp fresh dill, chopped and divided |
1/3 cup scallions, chopped |
1/2 tsp paprika |
Directions:
1. Prepare salmon, combine 1/4 cup lemon juice and paprika in a shallow bowl. Season with salt and pepper. Place salmon in the dish and flip to cover both sides. Refrigerate and allow to marinade for at least 1 hour.
2. Remove fillets from marinade and discard. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear fillets for 15 minutes, turning over once, or until opaque.
3. Blend sour cream, 1 tsp lemon juice and 1 1/2 tsp dill in a small bowl. Set aside.
4. Once fillets are done, coat skillet with remaining oil. Heat over medium heat. Spread the potatoes evenly onto the skillet. Cover and cook stirring occassionally for 10 minutes. Remove cover and raise heat to medium-high. Press potatoes with a large spatula. Cook another five minutes, or until the potatoes brown, turning occasionally.
5. Flake the salmon. Combine flaked salmon, scallions, mustard and the remaining dill. Add salmon mixture to the potatoes by turning sections with a spatula trying not to break the poatoes up. Cook until heated throughout.
6. Serve with dill cream sauce.
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