Salmon Hash

Ingredients

• 8 cups baby arugula 
• 1 tablespoon dijon mustard 
• 2 tablespoons optional: dill fresh chopped
• 3 cups hash browns frozen cubed
• 4 servings kosher salt and pepper freshly ground
• 0.3 cup nonfat greek yogurt plain
• 2 tablespoons olive oil extra-virgin
• 2  bell peppers green red chopped and/or
• 1  onion red thinly sliced
• 0.8 pound salmon fillet skinless cut into 1/2-inch pieces

Equipment

• bowl
• frying pan

Directions

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