Tuesday 9am-6pm, Wednesday-Friday 8am-6pm,
Saturday 8am-3pm


3450 Remembrance Rd.

Walker, MI 49534


Recipe yields 4 servings:
4 – 5 oz. Salmon Portions
Salt and pepper to taste
¼ cup diced onion
1 clove fresh garlic minced
2 cups cooked and diced red potatoes
2 cups drained and finely chopped canned artichoke
1 cup chicken stock
2 Tablespoons fresh chopped Dill


Pre heat oven to 375
In a large saute pan or skillet , heat 1 Tablespoon of EVOO
Season the salmon with salt and pepper and brown in the pan for 1-2 minutes (don’t move the fish after it is in the pan)
Once salmon is forming a nice brown crust , remove from pan and place in oven to finish cooking
IN the same saute pan add the onions and garlic
Once they start to brown add the potatoes and artichokes , cook for 3-5 mins stirring frequently
After everything is heated through add the chicken stock and reduce to a simmer
Once the fish is opaque in the center and flakes when touched remove from the oven

Spoon the hash between 4 plates, place fish on top and pour remaining pan liquid over the salmon
Garnish with fresh dill and lemon wedges if desired, enjoy!