Salmon Hash

Recipe Ingredients

4 tablespoons	60ml	Butter
12		Baby red boiling potatoes
1		Onion (large)
2		Celery stalks (large)
1 1/2 tablespoons	22ml	Chopped fresh dill
2 teaspoons	10ml	Minced fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
2 1/2 cups	592ml	Flaked grilled salmon - (to 3 cups)
1/2 cup	46g / 1.6oz	Minced parsley

Recipe Instructions

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.

Source:
The Los Angeles Times, 05-17-2000

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