Salmon Hash

• 1/4 cup nonfat plain Greek yogurt
• 1 tablespoon dijon mustard
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• 3 cups frozen cubed hash browns
• Kosher salt and freshly ground pepper
• 1 red onion, thinly sliced
• 2 bell peppers (red and/or green), chopped
• 3/4 pound skinless salmon fillet, cut into 1/2-inch pieces
• 8 cups baby arugula
• Lemon wedges, for serving (optional)

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.
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. Season with salt and pepper.
9. Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl.
10. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.
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. Photograph by Antonis Achilleos

nonfat plain, mustard, dill, extravirgin olive oil, browns, kosher salt, red onion, bell peppers, salmon fillet, baby arugula, lemon wedges

Taken from www.foodnetwork.com/recipes/food-network-kitchens/salmon-hash-recipe.html (may not work)