Salmon with Potato-Artichoke Hash

INGREDIENTS :

8 small red new potatoes, scrubbed and sliced 1/4-inch thick

1 (14 ounce) can artichoke hearts in water, drained and halved

1 tablespoon fresh thyme leaves

1 teaspoon olive oil

Coarse salt and freshly ground pepper

4 (6 ounce) skinless salmon fillets

1/2 cup chopped flat-leaf parsley

1 tablespoon Dijon mustard

1 tablespoon white-wine vinegar

COOKING DIRECTIONS :

1. Preheat oven to 475 degrees F. In an 11-by-15- by-2 3/4-inch roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetables around sides of pan.
2. Place salmon pieces in center of pan, and press them together to form one long piece (see note). Coat with remaining 1/2 teaspoon oil, and sprinkle all over with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is just cooked through, about 20 minutes.
3. Meanwhile, make sauce: Stir together 1/2 teaspoon salt, a pinch pepper, parsley, mustard, vinegar, and 1 tablespoon water.
4. Gently separate salmon pieces, top with parsley sauce. Serve with vegetables.

Yield: 4 servings

MORE :

Pressing the salmon pieces together keeps them moist while the vegetables roast.

NUTRITION INFO :

Per Serving

• Calories: 486 kcal
• Carbohydrates: 44 g
• Dietary Fiber: 6 g
• Fat: 17 g
• Protein: 36 g
• Sugars: 0 g

Smoked Trout Hash with Mustard Greens

INGREDIENTS :

2 tablespoons extra-virgin olive oil

1 pound precooked diced red-skinned potatoes (see Note)

2 tablespoons whole-grain mustard

2 tablespoons cider vinegar

1/8 teaspoon salt, or to taste

1/8 teaspoon freshly ground pepper

4 ounces smoked trout, skin removed, flaked

4 cups thinly sliced mustard greens

COOKING DIRECTIONS :

1. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and crispy, adjusting heat if necessary to prevent burning, 8 to 12 minutes.
2. Whisk mustard, vinegar, salt and pepper in a small bowl. Add to the potatoes along with trout and greens. Cook, stirring, until the greens are just wilted, 30 seconds to 1 minute. Remove from heat; stir 1 to 2 tablespoons water into the hash if it seems dry. Serve hot.

Yield: 4 servings

MORE :

We've combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of a hash. If you prefer a milder green, substitute mature spinach or chard. Make it a Meal: Lay a Poached Egg on top and serve with sliced tomatoes and cracked pepper.

Notes:

Ingredient Note

Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments--near other fresh, prepared vegetables.

NUTRITION INFO :

Per Serving

• Calories: 243 kcal
• Carbohydrates: 27 g
• Dietary Fiber: 4 g
• Fat: 9 g
• Protein: 12 g
• Sugars: 2 g