Fried potatoes with salmon
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 306, total fat 17 G., saturated fats G., proteins 21 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 306, total fat 17 G., saturated fats G., proteins 21 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
A great idea for a hearty breakfast that won't disappoint. This dish from Food Network magazine features seared salmon pieces with potatoes (pre-cooked to save time), along with tender peppers and onions. And for a simple side dish, a spicy mustard-flavored arugula salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of skinless salmon fillet, cut into 1.5 cm pieces
- 3 cups frozen diced potatoes
- 1/4 cup nonfat plain Greek yogurt
- 1 tbsp Dijon mustard
- 2 tablespoons chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 red onion, sliced into half rings
- 2 chopped bell peppers
- 8 cups young arugula shoots
- Lemon wedges for garnish (optional)
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Recipes with similar ingredients: potato, salmon, yogurt, Dijon mustard, sweet pepper, red onion, dill, lemon, arugula
Cooking the dish according to the recipe:
- In a small bowl, combine yogurt, mustard and dill.
Heat 1.5 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with 1/4 teaspoon each of salt and pepper, and cook until golden brown, about 12 minutes. Transfer to a bowl. - Heat the remaining 1/2 teaspoon of olive oil in a skillet, add the onion, bell pepper, and 1/4 teaspoon of salt. Cook until golden brown, about 8 minutes. Add the fish and cook, stirring occasionally, until cooked through, about 3 minutes. Return the potatoes to the skillet, remove from the heat, and toss with 3 tablespoons of the yogurt mixture. Season with salt and pepper.
Add 1 tablespoon of water to the remaining yogurt mixture and toss in a medium bowl with the arugula. Serve the salmon and potatoes with the salad and lemon wedges, if desired.
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