SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Salmon Potato Scramble

Makes: 6 servings
Serving size: 1 portion salmon and 2/3 cup egg mixture
Start to Finish 30 mins
Salmon Potato Scramble
Ingredients
  • 1  pound  fresh or frozen skinless salmon fillets
  • 2  tablespoons  olive oil
  • 1  teaspoon  Old Bay® seasoning
  • 1  pound  tiny new potatoes, quartered
  • 6  eggs, lightly beaten
  • 1/3  cup  water
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1  medium green sweet pepper, seeded and chopped
Directions

1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of fish. Cut into six serving size pieces; brush with 2 teaspoons of the oil and sprinkle with Old Bay® seasoning. Place on the greased rack of a broiler pan. Broil 4 to 6 minutes per 1/2-inch of thickness or until fish begins to flake when tested with a fork, turning once halfway through broiling.

2. In a very large skillet heat remaining oil over medium-high heat. Add potatoes. Cook, covered, about 10 minutes or until potatoes are tender and golden brown, stirring occasionally. Reduce heat to medium.

3. In a medium bowl whisk together eggs, water, salt and pepper; add to skillet along with sweet pepper. Cook, uncovered, over medium heat without stirring until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.

4. Divide potato mixture among serving plates; top each with a salmon portion.

From the Test KitchenLunch Tomorrow:
  • Reserve leftover cooked salmon portions. Split a whole grain hoagie and fill it with the salmon and reduced-fat coleslaw.
  • Cost-Saving Tip: While higher in sodium, fresh salmon can easily be substituted for 2 6-ounce cans skinless boneless salmon, drained and flaked. Make sure to rinse it to get any excess sodium-packed liquid off. Omit step 1. Heat canned salmon through and serve atop potato mixture.
  • Convenience Tip: Instead of prepping the fresh tiny new potatoes, use a 20-ounce package refrigerated red potato wedges instead.
  • Substitution Tip: Eggs can be part of a healthy diet, but if you would prefer, the eggs can be substituted for 1 1/2 cups refrigerated or frozen egg substitute.
Nutrition Facts (Salmon Potato Scramble)
  • Servings Per Recipe 6,
  • cal. (kcal) 307,
  • Fat, total (g) 18,
  • chol. (mg) 256,
  • sat. fat (g) 4,
  • carb. (g) 13,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 23,
  • vit. A (IU) 340,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 327,
  • Potassium (mg) 721,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe