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The Posh Pescatarian: Salmon Hash

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Stephanie,The Posh Pescatarian, makes brilliant use of left-over salmon with an Alaskan inspired Salmon Hash with Berry Salad. Perfect for breakfast, brunch or dinner!
Ingredients
  Cooked salmon 1⁄2 Cup (8 tbs)
  Russet potato 1 Large, peeled and chopped
  Fresh rosemary 1 Teaspoon
  White pepper 1 Teaspoon
  Dill 1 Teaspoon, dried
  Brown onion 1⁄2 (1/4-1/2)
  Garlic cloves 2 Medium
  Green bell pepper 1 Medium
  Low sodium vegetable stock 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  Strawberries 1 Cup (16 tbs)
  Blackberries 2 Cup (32 tbs)
  Lemon 1⁄2 Medium (zest and juice)
  Maple syrup 2 Tablespoon
  Canola oil 1 1⁄2 Tablespoon
  Parmesan cheese shavings 1 Tablespoon
Directions

GETTING READY
1. Peel and chop the potato and steam it in the microwave with vegetable broth until al-dente for about 2-6 minutes.
2. Chop the green onions, fresh rosemary, onion, garlic cloves and green bell pepper.

MAKING
3. In a pan or a skillet add canola oil and the cut vegetables and cook for about 3 minutes.
4. Add potatoes, broth, dill, white pepper and salt and stir to combine.
5. Check whether cooked and seasoning and add the salmon mashing lightly together with potatoes with a wooden spoon and then smoothing over.
6. Rinse , then chop the strawberries into quarters and add to a cup to make one serving of the salad.
7. Over the berries, zest a lemon, squeeze over juice and drizzle maple syrup.
8. Add a little parmesan cheese on top of the cooking hash, let it sit for 2 minutes.

SERVING
9. On shallow dish spoon the salmon hash and serve with a cup of berry salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Salmon
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
1

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