Salmon-Potato Skillet

From Woman's Day | June 21, 2005

Salmon-Potato Skillet

Photo: Sang An

  • Nutrition Facts
  • Yield 4 servings
  • Amount Per Serving
  • Calories 407
  • Total Fat 19g
  • Saturated Fat 3g
  • Cholesterol 92mg
  • Sodium 584mg
  • Total Carbohydrates 25g
  • Dietary Fiber 3g
  • Protein 34g


    • 1 can (14.5 oz) chicken broth
    • 1⁄2 cup water
    • 1 lb red-skin potatoes, thinly sliced
    • 1 red bell pepper
    • 1⁄3 cup each thinly sliced white and green part of scallions (keep separate)
    • 4 center-cut pieces salmon fillet (5 to 6 oz each)
    • 2 Tbsp creamy mustard spread (such as Dijonnaise)


    1. Bring broth and water to a boil in a large, deep nonstick skillet with a lid.

    2. Meanwhile, scrub and thinly slice potatoes. Add to broth; return to a gentle boil and cook 10 minutes.

    3. While potatoes cook, halve, core and thinly slice red pepper and prepare scallions. Place salmon on potatoes; top with pepper strips and white part of scallion. Bring to a simmer; cover and cook 10 minutes, or until salmon is cooked through and potatoes are tender. Remove skillet from heat.

    4. Using a slotted spoon, transfer salmon, vegetables and potatoes to dinner plates. Add mustard and green part of scallion to liquid in skillet; stir until blended. Spoon over salmon.

Related Recipes: Entrees, Fish, Vegetables, One-Pot, Saute/Fry, American, Fall, General Celebration, Spring, Summer, Winter

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