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4 Med Eggs
4 Large Baking Potatoes or 8 red potatoes
1 Large Sweet Onion
1 Lbs Fresh Salmon
1½ Cups Mayonnaise, Fat-free
1 Tbs Fresh Parsley, chopped
¼ tsp Lemon Pepper
¼ tsp Dill
¼ cup Orange Juice
1. Cook eggs the waterless way: Place a folded paper towel in bottom of 1 qt. saucepan. Wet with water, draining off excess water. Place eggs on top of wet paper towel, cover, and cook on MEDIUM heat until vapor escapes the lid, or lid spins on water seal. Turn heat to low and cook 12 minutes. At the end of cooking, remove the paper towel, rinse with cool water, drain. Shake pan to break and loosen shells, peal egg and refrigerate.
2. Cook salmon: Rinse in clean water, pat dry. Place in small skillet skin side down. Add ¼ cup orange juice, sprinkle with dill and lemon pepper. Cover and cook on MEDUIM until vapor escapes lid. Turn to LOW. Cook 8 minutes. Check for doneness. Continue to cook until fish flakes and becomes pink. Check at 3 to 4 minute intervals. The thickness of the piece of fish will determine the cooking time. When the salmon is done, drain the liquid from pan and invert onto a plate. Remove the skin from the salmon filet. Refrigerate to cool.
3. Cook potatoes the waterless way: Scrub potatoes, do not peel. Cut into about ½" pieces. Place in 2 qt. saucepan. Rinse with cool water until water drains clear. Cover and cook on MEDIUM until vapor escape the lid, or lid spins on water seal. Turn to LOW and cook 8 minutes. Remove from heat and allow to sit with the lid on for about 10 minutes. Potatoes should be firm but fork tender. If not, continue to allow to sit, covered, or return to LOW heat for 3 mins. and to sit off heat for an addition 5-10 minutes. The size of your potato cubes and the type of potato will cause a variation in the cooking time.
4. Prepare the onion. Slice with #4 cone on your Kitchen Kutter. Sauté in small skillet, rinsed from cooking fish. Add a scant ¼ tsp. olive oil to pan for flavor. Cook until onions are tender. Stirring often over MEDIUM heat.
5. Prepare parsley: Wash and pat dry. Dice with a sharp knife or kitchen shears.
6. Stir mayonnaise in jar to loosen and bring to a cream consistency.
7. When salmon, eggs, and potatoes have cooled, about ½ to 1 hour, layer in a clear baking dish or serving bowl. Flake salmon and cover bottom. Spread onions over salmon. Gently spread enough mayo over onions to form a thin layer. Top with potatoes, spread with just enough mayo to moisten potatoes. Slice eggs and add as the next layer. Top with layer of mayo to cover and seal dish. Garnish with parsley. Cover and chill for 1 hour.
Servings: 6 Yield: 1 cup per serving
Nutrition Facts
Nutrition (per serving): 325 calories; 21% calories from fat; 8g total fat; 186mg cholesterol; 611mg sodium; 1174mg potassium; 42g carbohydrates; 3g fiber; 23g protein.
Recipe Type: Healthy Choice
Cooking Tips
* Canned salmon can be used in place of fresh salmon. Refrigerating over night to produce a more "fishy" smell. If made a day in advance, lightly toss and allow to sit uncovered for about 10 minutes before serving. This should remove any lingering odor.
Recipe Cost
Recipe: $9.18
Serving: $1.53
Cost Per Ingredient
$0.80 4 Med Eggs
$0.92 4 Large Baking Potatoes
$0.10 1 Large Sweet Onion
$6.98 1 Lbs Fresh Salmon
n/a 1½ Cups Mayonnaise, Fat-free
$0.07 1 Tbs Fresh Parsley, chopped
$0.01 ¼ tsp Lemon Pepper
$0.06 ¼ tsp Dill
$0.28 ¼ cup Orange Juice
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