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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Salmon; by Diane Morgan Ingredients:
4 tablespoons unsalted butter |
2 lbs potatoes, peeled and cut into 1/2-inch dice (red-skinned, yukon gold, or yellow finn) |
1 large yellow onion, cut into 1/2-inch dice |
2 celery ribs, halved lengthwise, then cut crosswise into 1/2-inch dice |
1 tablespoon chopped fresh dill |
2 teaspoons minced fresh thyme |
1 teaspoon kosher salt or 1 teaspoon sea salt |
1/2 teaspoon fresh ground black pepper |
3 1/2 cups coarsely flaked cooked salmon (roasted or grilled) |
1 cup chopped fresh flat-leaf parsley |
Directions:
1. In a large skillet, preferably cast iron, melt butter over medium heat and swirl to coat the pan.
2. Add in the potatoes and onion; stir/sauté until just coated with butter, about 1 minute.
3. Cover and cook for 7 minutes to steam the potatoes.
4. Add in the celery; stir briefly, then cover and cook 3 minutes longer.
5. Uncover the pan, increase heat to med-high, and add in the dill, thyme, salt, and pepper.
6. Cook/stir often, until the potatoes are lightly browned, 20-25 minutes.
7. Add in the salmon and parsley; cook just until the salmon is heated through.
8. Use a heatproof rubber spatula to stir the salmon so the salmon pieces do not fall apart.
9. Taste and adjust seasoning; serve immediately.
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