Serves
2
Salmon Hash
Simple, quick and tasty. Also a good dish to try with leftovers and you can eat this at any point of the day. Tastes best eaten hot.
Ingredients
- 2 wild salmon fillets (110g per fillet)
- 1 tbsp olive oil
- 1 onion, sliced
- 1 clove garlic, finely chopped
- 1 red pepper, cored and chopped
- 120g cherry tomatoes, halved
- 80g mushrooms, chopped
- 100g kale, chopped
- Juice from 1/2 lemon
Directions
- Cook the salmon fillets under a hot grill, skin side up, for 5 minutes, and then flip and cook for a further 6 minutes. Remove from the grill once cooked through.
- While the salmon is cooking, place a pan on high heat and add the oil, onion, and garlic. Stir for 5 minutes.
- Add the pepper, tomatoes, and mushrooms to the pan and stir for another 5 minutes.
- Break the salmon up and discard the skin.
- Add the salmon, kale, and lemon juice to the pan and stir until the kale is wilted and cooked.
- Serve and season well.
- Kcal: 355
- Protein: 29g
- Fat: 19g
- Carbs: 14g
- Fibre: 6.5g
