Wild Sockeye Salmon Hash

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

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
  • 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
  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.

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