| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 small onion, finely diced
- 2 medium red potatoes, boiled, cooled and cut into cubes
- 12 ounces grilled salmon, pulled apart in medium chunks
- 2 small zucchini, sliced lengthwise and cut into small dice
- 1 lemon, zested
- 1 orange, zested
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced scallion (green part only)
- 2 tablespoons minced flat-leaf parsley
Instructions
- In a large nonstick skillet, heat 3 tablespoons of oil over medium heat. Add the onion and cook, stirring frequently until golden brown. Remove from pan.
- Add remaining oil to pan and add the potatoes. Cook, turning occasionally, until evenly browned. Add the onions back to the pan, plus the salmon, zucchini, lemon and orange zests, salt, paprika, pepper and scallions. Stir gently to combine the ingredients and cover with a lid for 3 to 5 minutes, or until the salmon is heated through.
- To serve, sprinkle with parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 471 |
| Total Fat | 32 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 21 g |
| Cholesterol | 47 mg |
| Sodium | 659 mg |
Reviews
This was the perfect way to use the extra grilled salmon I had leftover. The citrus zest really made it, and I used Smoked Spanish Paprika which was a nice compliment. I’ll definitely be making this again. What a delicious combination of flavors, perfect for Summer!
We eat a lot of Salmon here in the Northwest. LOVE this recipe. Reggie’s recipes are delicious! I would watch a cooking show with Reggie! I think that the Food Network should create a show with both Guy & Reggie!They should call it, Sassy Southwest Cooking. Both of these chefs are just too good!