Source: American Diabetic Cookbook

1 can red salmon, drained
2 cups chopped peeled potatoes
2 tablespoons margarine, melted
3 scallions, finely chopped
1/8 teaspoon pepper

Remove and discard skin and bones from salmon; flake salmon with a fork and set aside. Saut?potatoes in margarine 15 minutes or until tender. Remove from skillet and set aside.

Add scallions to skillet and saut?2 to 3 minutes. Stir in pepper. Add potatoes and salmon. Cook over medium heat, without stirring, until thoroughly heated.