Salmon Potato Fry with Herbs & Spinach

C C

By
@SaffronSun

My favorite to use left over salmon and those lovely small packages of smoked salmon trimmings that are such a good buy (check for them in the refrigerated meat/fish section.) If I don't have left over salmon, I sometimes will use canned salmon along with the smoked bits. One 6 oz. can will do it.

My family likes this and it's a simple, pretty healthy one dish meal.

From the cookbook "Plenty" by Diana Henry.

Rating:
★★★★★ 1 vote
Serves:
4

Ingredients

2 Tbsp
butter
1 Tbsp
olive oil
1
onion, finely chopped
2 1/2 c
cooked potato, in chunks
12 oz
cooked salmon & smoked salmon trimmings (in a 2:1 ratio)
10 oz
spinach leaves, coarse stems discarded and shredded
Some
salt & pepper to taste
A
squeeze lemon juice
A
small bunch parsley or dill, finely chopped (or dry dill)
Some
frozen peas (optional)

Step-By-Step

1Heat butter and oil in large frying pan and add the onions and potatoes. Fry over medium heat until they are golden and the potatoes have browned in places.
2Flake the cooked salmon, discarding skin and any bones. Stir in along with smoked salmon, spinach, and peas, if using. Stir gently allowing the pinch to wilt.
3Season to taste with salt, pepper, lemon juice, and your chosen herb.
4TIP: frozen potato chunks (hash-browns) can be bought, as well as washed & trimmed "baby spinach" to make prep easier.

About this Recipe

Course/Dish: Fish
Other Tags: Quick & Easy, Healthy