Salmon Hash

By á-170456

Ingredients

• 4 tablespoons butter
• 12 baby red boiling potatoes
• 1 large onion
• 2 large celery stalks
• 1 1/2 tablespoons chopped fresh dill
• 2 teaspoons minced fresh thyme
• Salt to taste
• Freshly-ground black pepper to taste
• 2 1/2 cups flaked grilled salmon - (to 3 cups)
• 1/2 cup minced parsley

Details

Servings 4

Preparation

Step 1

Grill-roast or steam the potatoes and cut into 1/2-inch dice. Cut onion in 1/2-inch dice. Halve celery stalks lengthwise and then cut crosswise into 1/2-inch slices.

Melt butter in 12-inch skillet over medium heat. Add potatoes, onion and celery. Saute vegetables until they just begin to soften, 2 to 3 minutes, then cover and cook 5 minutes longer.

Uncover, raise heat to medium-high and saute, stirring frequently, until nicely browned, about 10 minutes.

Stir in dill, thyme, 1/4 teaspoon salt or more to taste, pepper and salmon. Cook until salmon is heated through, about 3 minutes. Stir in parsley, taste and adjust seasoning.

Serve immediately on warmed plates.

This recipe yields 4 servings.

Each serving: 331 calories; 266 sodium; 73 mg cholesterol; 18 grams fat; 17 grams carbohydrates; 25 grams protein; 0.79 gram fiber.