Salmon Potato Fry with Herbs & Spinach

1
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)

How to Make Salmon Potato Fry with Herbs & Spinach

Step-by-Step

  1. Heat 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.
  2. Flake 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.
  3. Season to taste with salt, pepper, lemon juice, and your chosen herb.
  4. TIP: frozen potato chunks (hash-browns) can be bought, as well as washed & trimmed "baby spinach" to make prep easier.

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