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The Posh Pescatarian: Salmon Hash Recipe Video
|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)|
|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|
Serving size: Complete recipe
Calories 880 Calories from Fat 300
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 5.3 g26.7%
Trans Fat 0.1 g
Cholesterol 75.6 mg
Sodium 771.8 mg32.2%
Total Carbohydrates 115 g38.3%
Dietary Fiber 28.3 g113.4%
Sugars 48.7 g
Protein 42 g83.5%
Vitamin A 38.9% Vitamin C 547.8%
Calcium 43.9% Iron 42%
*Based on a 2000 Calorie diet
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.
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.
9. On shallow dish spoon the salmon hash and serve with a cup of berry salad.