Rutabaga-salmon scramble

Rutabaga-salmon scramble

Inspirations for good things to eat, like this rutabaga-salmon scramble, come from all sorts of experiences, cravings and sometimes unexpected places.  I was watching a show on PBS that features well-known breakfast spots in cities around the U.S. I don't know what compelled me to watch because I knew breakfast eateries would have all the things I cannot eat like pancakes, waffles, eggs, bacon, ham, etc. Maybe I just wanted to torture myself.

A potato-salmon-spinach scramble at one of the featured restaurants caught my attention. With the exception of the potatoes, it looked pretty ACD-friendly. A simple switcheroo of ingredients and I could have myself a dish that could be served for breakfast, lunch or dinner. Now I'm glad I watched that show because Rutabaga-Salmon Scramble made a great dinner last night. Here's the recipe.


Ingredients for 1 serving:
1 salmon filet precooked and cut into pieces
1 rutabaga., peeled, sliced and boiled until tender but still firm
1/4 onion sliced
2-3 large handfuls of fresh spinach
sprig of parsley for garnish
salt and pepper
2 tsp. canola or olive oil

Directions:

1. Saute onions in oil in large, heavy skillet.
2. Add rutabagas and cook until browned.
3. Add salmon pieces and continue cooking until hot.
4. Toss in spinach and continue cooking until wilted.
5. Season with salt and pepper.
6. Serve on a plate and garnish with parsley.