1/2 cup plain fat free yogurt
1/4 cup crumbled feta cheese
1/4 cup chopped seeded cucumber
1/2 teaspoon dried mint or dill weed
4 skinless salmon fillets (about 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (about 10 ounces) frozen shredded hash brown potatoes,
thawed, or shredded fresh potatoes
1 tablespoon olive oil
Lemon wedges and kalamata olives, optional
In small bowl, combine yogurt,
feta cheese, cucumber and mint; set aside. Pat fish dry with
paper towels; season with salt and pepper. Place 1/2 cup potato
on top of each fillet, pressing firmly to form an even layer.
In large nonstick skillet, heat oil over medium heat until hot.
Carefully place fillets, potato side down, in skillet.