Monday, April 1, 2024

Salmon Hash

 I didn't eat much fish growing up, and I've always had an aversion to salmon. It always smells funny, to me, and it's so oily.  But I know it's very good for you.  Starkist now has these packages of tuna in different flavors, in pouches.  They have salmon, too.  It tastes more like tuna and does not seem oily at all.  In this recipe, I substituted tuna for half of the salmon, but I doubt it would make much difference if you made the whole thing salmon.

This is from the "All New Cookbook for Diabetics and their Families"


15 1/2 oz. salmon, drained, no bones or skin

2 C. finely chopped peeled potatoes (it's about ONE russet)

2 Tablespoons reduced-calorie margarine (like Country Crock), melted

3 green onions, finely chopped

1/8 tsp. pepper

Open salmon package and use fork to flake or get rid of large chunks by mashing them smaller.  Set aside.

Saute potatoes in margarine in a large skillet 15 min. or until tender.  Remove from skillet and set aside.

Add green onions to skilled and saute 2-3 min.  Stir in pepper.

Add potatoes and salmon.  Cook over medium heat, without stirring, until thorougly heated.

Exchanges: 1 medium-fat meat and 1/2 starch

111 calories    9 gm carbs  7 gm protein  5 gm. fat  (for 1/2 C. serving)

For leftovers I really enjoyed this heated up with some grated pepper jack cheese on top and on wheat bread with a little mayo.

Low carb and gluten free.

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