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Wild Sockeye Salmon Hash

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

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.