Recipe by Greg Hilchey (PSSOR Instructor)
2 Pouch packets of salmon
3-4 golf ball size red potatoes, cubed
½ Head of broccoli, cut into florets
½ Carrot, sliced
1 Golf ball sized shallot, sliced
2 cloves of garlic, diced
1 Pack of tortillas (Optional)
Salt & Pepper
Boil potatoes in a pot of water until tender with a fork.
Transfer the strained potatoes to a sauté pan on high heat with olive oil. Turn potatoes occasionally until evenly brown.
Add broccoli, carrots, shallot, and garlic. Add about a spoon full of balsamic vinegar and cook until veggies are tender with a fork.
Add Salmon and cook for 2 more minutes.
Add Salt, Pepper and Tabasco to taste.
Serve on a plate or in a tortilla.