Salmon Potato Hash with Cheddar Sauce


1 regular can cooked salmon
10-12 small fingerling potatoes, diced
½ small sweet onion diced finely
¼ medium green pepper diced
1 large clove of garlic chopped finely
2 T olive oil
1 oz sweet white balsamic
2 oz dry white wine
½ t nutmeg
4 T butter
1/3 C flour
1 C milk
1 ½ C grated cheddar
2 t fresh rosemary
Handful flat leaf parsley to garnish
1 C crushed vegetable pita crackers
1 teaspoon salt
¼ t pepper (more S and P if needed)


  • Drain the salmon and set aside.
  • In a large saute pan heated to medium high add the oil and saute the potato, onion, and green pepper until onion is translucent, about 4 minutes. Season with salt and pepper and the rosemary. Then add the garlic and cook for about 1 minute. Deglaze the pan with the wine and vinegar and let it reduce for about 2 minutes. Remove the veggies and set aside in a bowl covered with foil. Wipe out pan. Add the butter and melt it, then add flour and cook to make a roux. Cook for about 2 minutes to cook out the raw flavor of the flour. Then add the milk and whisk to make smooth. You can add more milk if needed to make a creamy consistency and not too thick. Lower heat. Add 1 C of the cheese and stir. Remove pan from heat. Combine the salmon, cheese sauce, and cooked vegetables. Taste and add more nutmeg or salt and pepper if needed.
  • Butter the bottom and sides of a small glass baking dish, about 9 by 9 inches. Press the mixture into the pan, top with the rest of the cheese, (can grate more if desired,) sprinkle with the crushed crackers and bake for 20 minutes at 375 degrees F. Serve with fresh parsley and garden tomatoes drizzled with a light vinaigrette.

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