salmon potato fry with herbs & spinach

★★★★★ 1
a recipe by
C C
Seattle, WA

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.

★★★★★ 1
serves 4

Ingredients For salmon potato fry with herbs & spinach

  • 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

  • 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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