Salmon Hash Recipe

Name: Salmon Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/4 cup nonfat plain Greek yogurt; 1 tablespoon dijon mustard; 2 tablespoons chopped fresh dill; 2 tablespoons extra-virgin olive oil; 3 cups frozen cubed hash browns; Kosher salt and freshly ground pepper; 1 red onion, thinly sliced; 2 bell peppers (red and/or green), chopped; 3/4 pound skinless salmon fillet, cut into 1/2-inch pieces; 8 cups baby arugula; Lemon wedges, for serving (optional)

Servings: persons

1/4 cup nonfat plain Greek yogurt
1 tablespoon dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
3 cups frozen cubed hash browns
Kosher salt and freshly ground pepper
1 red onion, thinly sliced
2 bell peppers (red and/or green), chopped
3/4 pound skinless salmon fillet, cut into 1/2-inch pieces
8 cups baby arugula
Lemon wedges, for serving (optional)

1
Mix the yogurt, mustard and dill in a small bowl.
2
Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
3
Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes.
4
Transfer to a bowl.
5
Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes.
6
Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes.
7
Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture.
8
Season with salt and pepper.
9
Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl.
10
Serve the salmon hash with the arugula salad, and lemon wedges, if desired.
11
Per serving: Calories 306; Fat 17 g (Saturated 3 g); Cholesterol 50 mg; Sodium 292 mg; Carbohydrate 18 g; Fiber 4 g; Protein 21 g
12
Photograph by Antonis Achilleos

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup nonfat plain Greek yogurt, 1 tablespoon dijon mustard, 2 tablespoons chopped fresh dill, 2 tablespoons extra-virgin olive oil, and more.

Yes, Salmon Hash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Hash

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