Leftover fish, whole grains and a crisper drawer's share of produce, and this reader made dinner!
2 cups low-sodium vegetable broth
2 tbsp olive oil
1/4 tsp sea salt
1/2 tsp fresh ground black pepper
1 cup kasha
2 tbsp olive oil
3 large cloves garlic, chopped
1/2 yellow onion, chopped
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup sliced baby portobello mushrooms
1 cup sun-dried tomatoes, julienned
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
Sea salt and ground black pepper, to taste
12 oz cooked salmon, diced
Prepare kasha: In a medium skillet or saucepan, bring broth, oil, salt and black pepper to a boil.
In a small bowl, lightly beat egg with a fork. Add kasha, stirring to coat kernels. In a separate medium skillet or saucepan on high, add egg-coated kasha. Cook for 2 to 3 minutes, stirring constantly until egg has dried and kernels are separate. Reduce heat to low.
Quickly stir in boiling broth mixture. Cover tightly and simmer for 7 to 10 minutes, until kasha kernels are tender and liquid is absorbed. (Makes about 4 cups.)
Prepare salmon pilaf: Heat oil in a pan on medium-high. Add garlic, vegetables, salt and black pepper, and saute until vegetables are tender. Add salmon and cook until heated through.
Add kasha and mix into pilaf until well blended. Serve warm.
Salmon is heavenly in hash, especially this version studded with both Yukon Gold and sweet potatoes along with red bell pepper, chives and fresh dill. We serve it with a dollop of sour cream, but this would also be a perfect bed for poached eggs.
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