Salmon & Potato Scramble

Ingredients

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Potato

  Flesh and skin, raw

  3 Potato small or 510g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Salt

  Table

  ¼ tsp or 2g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Water

  Plain, clean water

  ⅓ cup or 78g

• Old bay seasoning

  1 tsp or 100g

Directions

1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of fish. Cut into six serving size pieces; brush with 2 teaspoons of the oil and sprinkle with Old Bay seasoning. Place on the greased rack of a broiler pan. Broil 4 to 6 minutes per 1/2-inch of thickness or until fish begins to flake when tested with a fork, turning once halfway through broiling.
2. In a very large skillet heat remaining oil over medium-high heat. Add potatoes. Cook, covered, about 10 minutes or until potatoes are tender and golden brown, stirring occasionally. Reduce heat to medium.
3. In a medium bowl whisk together eggs, water, salt and pepper; add to skillet along with sweet pepper. Cook, uncovered, over medium heat without stirring until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.
4. Divide potato mixture among serving plates; top each with a salmon portion.

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