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Plan Z Phase: This is a Z2 (ZReduction) and Zola To Go! recipe.

Servings: Serves 4

Ingredients:

• 18 – 20 oz of salmon with skin removed
• 1 cup of chopped celery
• ½ cup of diced shallot or onion
• 1/4 cup chopped tomatoes
• Jazz it up with a spice. I use 1 tsp of Cajun seasoning (no sugar). You can do this or Italian or Mexican. Up to you.
• 8 melba rounds ground into 1/3 cup of breadcrumbs
• 1 egg white
• salt and pepper to taste

Instructions:

In a light spray of olive oil, begin to sauté your salmon on medium. Break it up into bite-sized pieces while it begins to cook. Add celery and shallot along with your choice of spice mixture. Add tomatoes.

When is about half-cooked and the onion and celery are loosened up a bit, turn off the heat. Add ½ of the breadcrumbs and the egg white. Stir to mix both in. Then transfer the hash to a 9″ x 9″ ovenproof pan. Top with the rest of the breadcrumbs. Bake at 375 degrees for 15 – 20 minutes or until hot and cooked through.

I served this on top of a bed of spinach. Serving size is about a cup. You can just divide what’s in the 9″ x 9″ pan into quarters.

Salmon hash can be enjoyed warm or cold. It will transport to work in a container quite well.

Enjoy!

Cheers,