1½ pounds fresh salmon fillets, boneless, skinless, cut in 1-inch cubes ¾ teaspoon kosher salt, divided 1 tablespoon extra virgin olive oil 1 pound Huston’s Yukon Gold™ Potatoes, unpeeled, cut in ½ to ¾-inch dice 1 cup sliced celery (cut on the bias in ½-inch slices) ¾ cup diced yellow pepper (cut in ¾-inch pieces) 8 ounces asparagus, tough ends trimmed, cut in thirds 1 large shallot, peeled and minced 1 large clove garlic, peeled and minced ½ cup half-&-half 1 teaspoon dill weed 1 tablespoon chopped fresh parsley 1 tablespoon chopped chives (optional)
Nutritional information per serving: Calories 342 (44% from fat) • carb. 22g • pro. 26g • fat 17g • sat. fat 5g • chol. 82mg • sod. 260mg • calc. 77mg • fiber 3g
Preheat Cuisinart™ Electric Skillet to 375°F. Season salmon with ½ teaspoon salt and place in a single layer in skillet. Cook uncovered, turning pieces over 2-3 times, until nicely browned, about 4 minutes. Remove from Skillet and keep warm. Add the oil and brown potatoes, uncovered, about 10 minutes. Reduce heat to 300°F. Add celery, peppers, asparagus, shallot, garlic, and remaining ¼ teaspoon salt; cover and cook until vegetables are just tender, about 5 minutes. Add half-&-half and dill; cook uncovered until liquid is reduced and thickened, about 4 minutes. Return salmon to the Skillet, 1-2 minutes. Garnish with parsley and chives.