Author: Alisha Enid

Born in the 80’s, child of the 90’s. Lover of film, food and photography. I quote Forrest Gump on a daily basis, and I collect Disney VHS tapes. Mama of two; married to ‘the one’ – living a somewhat simple life in beautiful British Columbia. This is me xo

Raincoast products used in this recipe

Raincoast Wild Salmon

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Wild Sockeye Salmon Hash

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Wild Sockeye Salmon Hash with bacon Brussels sprouts, & red nugget potatoes. Finished off with a maple butter drizzle and chopped pistachios.

Servings: 4

Ingredients

• 1 Can Raincoast Trading No Salt Wild Sockeye Salmon drained
• 250 g little red nugget potatoes washed & cut in half
• 300 g fresh Brussels sprouts washed, trimmed and cut in half
• 4 slices bacon; diced
• 1 tsp pepper
• 2 Tbsp butter
• 2 Tbsp pure Maple Syrup chopped
• pistachios for garnish

Instructions

1. Preheat oven to 425°F – place rack in center
2. Using a cast iron skillet (or a fry pan that can go from stove top to oveover medium heat, cook diced bacon until it’s almost crisp. About 6 minutes.
3. Do not drain oil.
4. Add the little potatoes and Brussels sprouts to the pan, and stir to coat them with the bacon fat. Season with pepper and cook for about 4 minutes.
5. Place the pan into the oven and let the mixture bake for 20 minutes. Stir occasionally.
6. Melt butter and maple syrup in a microwave safe dish, set aside.
7. Once the potatoes and Brussels sprouts are cooked, mix in Raincoast Trading Wild Sockeye Salmon and place back in the oven for 5 minutes.
8. Serve hash in a bowl with a drizzle of the maple butter and pistachios as a garnish.