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Ingredients
Roasted Red Potatoes:
1½ pounds small red potatoes, cut into wedges
1/2 teaspoon dried thyme
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic salt
2 tablespoons extra-virgin olive oil
Hash:
2 tablespoons butter
3 leeks, cleaned and sliced (white and light green parts only)
2 cups chopped raw wild salmon
½ cup heavy cream
1/2 teaspoon salt
Coarsely ground black pepper
¼ cup chopped fresh chives
Instructions
1½ pounds small red potatoes, cut into wedges
1/2 teaspoon dried thyme
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic salt
2 tablespoons extra-virgin olive oil
Hash:
2 tablespoons butter
3 leeks, cleaned and sliced (white and light green parts only)
2 cups chopped raw wild salmon
½ cup heavy cream
1/2 teaspoon salt
Coarsely ground black pepper
¼ cup chopped fresh chives
1. Preheat oven to 450F.
2. To prepare potatoes, combine all ingredients in a large bowl. Gently toss. Place on baking sheet in a single layer. Bake 45 to 50 minutes, stirring twice, until golden brown and tender. Cool slightly and dice.
3. To prepare hash, melt butter in a large sauté pan. Add leeks; cook over medium-high heat until soft, about 5 minutes.
4. Add salmon; sauté until opaque, about 3 minutes. Add potatoes; sauté about 2 minutes.
5. Add cream, salt and pepper; cook 2 minutes. Garnish with chives. Serves 4.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Nutritional Information
2. To prepare potatoes, combine all ingredients in a large bowl. Gently toss. Place on baking sheet in a single layer. Bake 45 to 50 minutes, stirring twice, until golden brown and tender. Cool slightly and dice.
3. To prepare hash, melt butter in a large sauté pan. Add leeks; cook over medium-high heat until soft, about 5 minutes.
4. Add salmon; sauté until opaque, about 3 minutes. Add potatoes; sauté about 2 minutes.
5. Add cream, salt and pepper; cook 2 minutes. Garnish with chives. Serves 4.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)
Per serving (without eggs): 460 calories, 26g fat, 75mg chol., 20g prot., 40g carbs., 5g fiber, 680mg sodium.
