A little fat goes a long way when it comes to salmon

Though relatively high in fat – especially compared with most white fish – salmon is a great choice for a healthy diet.

That’s because salmon’s fats fall mostly in the good-for-your-heart unsaturated category. Which is a happy coincidence, because that fat happens to be key to salmon’s moist texture and rich, indulgent flavor.

It also makes it a breeze to cook. The oils in salmon make it hard to overcook and dry out.

For a simple and healthy summer dinner, we’ve paired salmon with a mushroom hash. The earthy flavor of shiitake mushrooms mixed with shredded potatoes complements the rich fish. And a touch of soy sauce lends a pleasantly salty touch to cut through the oil.

Salmon with Shiitake Hash

2 tablespoons olive oil, divided

6 ounces shiitake mushrooms, stemmed and sliced

2 shallots, chopped

1 small red onion, chopped

2 small red potatoes, grated

2 tablespoons low-sodium soy sauce

Ground black pepper, to taste

Four 4-ounce salmon fillets

1 scallion, thinly sliced

In a large sauté pan over high, heat 1 tablespoon of the olive oil. Add the mushrooms and sauté until well-browned, about 8 to 10 minutes. Lower the heat to medium-high, then add the shallots and onion. Sauté for 6 to 8 minutes, or until the onion becomes soft.

Add the potatoes and continue to cook until the potatoes are tender and beginning to brown. Season with the soy sauce and black pepper.

In another large sauté pan over medium-high, heat the remaining tablespoon of olive oil. Cook the salmon fillets for 4 to 5 minutes per side, or to desired doneness. Serve each piece of salmon with the shiitake hash. Top everything with a sprinkling of scallions.

Yield: 4 servings

Approximate nutrition per serving: 310 calories, 14 grams fat (2 grams saturated, 41 percent fat calories), 26 grams protein, 20 grams carbohydrate, 60 milligrams cholesterol, 2 grams dietary fiber, 250 milligrams sodium.