Salmon Hash

Directions

1. 1
   Mix the yogurt, mustard and dill in a small bowl.
2. 2
   Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
3. 3
   Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes.
4. 4
   Transfer to a bowl.
5. 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. 6
   Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes.
7. 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. 8
   Season with salt and pepper.
9. 9
   Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl.
10. 10
    Serve the salmon hash with the arugula salad, and lemon wedges, if desired.
11. 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. 12
    Photograph by Antonis Achilleos