Name: Corned Salmon Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6
Ingredients: 3 (6 oz.) portions Coho Salmon or Sockeye Salmon; 2 tablespoons salt; 1 tablespoon brown sugar; 2 teaspoons coriander seed; 2 teaspoons mustard seed; 1 teaspoon whole black peppercorns; 1 teaspoon fennel seed or celery seed; 1 bay leaf; ¼ cup chopped dill, divided; 1 tablespoon lemon zest (from approx. 1 to 2 lemons); 2 pounds yukon gold potatoes, diced into bite-sized pieces; 1 red bell pepper, diced into bite-sized pieces; 1 small red onion, finely diced; 5 garlic cloves, crushed; 3 cups fresh spinach; 4 tablespoons high-heat cooking oil

A Twist on Classic Comfort Food

Explore classic comfort food in a new way with this recipe for corned salmon hash. Corned salmon hash is a dish to make when you’re craving a hearty anytime meal.

It’s also a fun recipe to try when you want to pick up an easy new skill in the kitchen, since to make corned salmon, you’ll have to cure it. To do this, all you need to do is coat the salmon in a little salt and sugar, then let it chill in the refrigerator for several hours. This curing process makes the salmon especially meaty and savory — perfect when pan-fried with a hash of potatoes and peppers.

Chef’s note: Plan this meal accordingly, since it requires at least 6 hours (and up to 12 hours) of cure time. That means if you’re craving corned salmon hash for breakfast, you’ll want to cure the fillets the night before. To prepare it for lunch or dinner, cure it first thing in the morning.

About Chef Amanda Elliot:

Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Print Recipe

Corned Salmon Hash

By Wild Alaskan Company

Prep time does not include the 6 to 12 hours of inactive curing time.

Prep time

15 minutes

Cook Time

30 minutes

Total time

45 minutes

Yield

4 to 6

Ingredients

3 (6 oz.) portions Coho Salmon or Sockeye Salmon
2 tablespoons salt
1 tablespoon brown sugar
2 teaspoons coriander seed
2 teaspoons mustard seed
1 teaspoon whole black peppercorns
1 teaspoon fennel seed or celery seed
1 bay leaf
¼ cup chopped dill, divided
1 tablespoon lemon zest (from approx. 1 to 2 lemons)
2 pounds yukon gold potatoes, diced into bite-sized pieces
1 red bell pepper, diced into bite-sized pieces
1 small red onion, finely diced
5 garlic cloves, crushed
3 cups fresh spinach
4 tablespoons high-heat cooking oil

Instructions

1. Make corned spice mix by combining salt, brown sugar, coriander seed, mustard seed, black peppercorns, and fennel/celery seed in a spice grinder. Pulse until combined. Transfer to a small bowl, then stir in 2 tablespoons dill and lemon zest.

2. Rub corned spices all over fillets, then arrange in a non-reactive dish skin-side down. Place in refrigerator and allow to cure for at least 6 hours, or up to 12 hours.

3. Rinse salmon well, then pat dry. Cut into bite-sized cubes. Set aside.

4. Bring a pot of salted water to a boil. Add potato and cook for 8 minutes. Drain and set aside.

5. In a large skillet, heat oil over medium heat. Add in garlic, onion, and red pepper and season lightly with salt. Cook until softened, about 5 minutes. Add in potatoes and continue cooking until potatoes pick up some color, about 5 minutes.

6. Finally add salmon, spinach and dill to skillet. Gently stir for even cooking of salmon until pieces are flaky and spinach has wilted, approximately 5 more minutes. Taste and adjust seasoning as needed. Serve while hot. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Corned Salmon Hash

A Twist on Classic Comfort Food

Corned Salmon Hash

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