Corned Salmon & Brussels Hash with Rice Recipe

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Corned Salmon & Brussels Hash with Rice Recipe

This St. Patrick’s Day, swap out brisket for salmon to create this play on the ever-popular corned beef and cabbage. I present you, Corned Salmon & Brussels Hash with Rice.

Corned Salmon & Brussels Hash with Rice
Corned Salmon & Brussels Hash with Rice

The best part about this recipe is that the cook time is significantly less – it’s allowing that salmon to hang out in the fridge with the cure that takes a bit of patience. Sure, one hour will suffice, but I recommend overnight (12-16 hours). After the cure, the salmon only needs a handful of minutes to cook before it gets added into the hash.

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To make this hash, all of the ingredients can be found at Rollin’ Oats Natural Food Market. There, you can always count on the product quality to be top notch with lots of local and organic products. The salmon that they sell is fantastic and found in the freezer section, along with a number of other items like wild game and various other frozen meats.

If a hash isn’t quite your thing, you can absolutely keep all of the components of this dish separate. For example, you could serve a salmon filet over a bed of rice with a side of sautéed brussels and onions for an equally as satisfying experience.

Corned Salmon & Brussels Hash with Wild Rice

Abby AllenAbby Allen
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Course Main Course, Main Dish
Cuisine American, Irish
Servings 2 people

Ingredients
  

Pickling Spice

  • 1 cinnamon stick
  • 2 dried bay leaves
  • 6 cloves
  • 2 tbsp yellow mustard seeds
  • 2 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 1 tsp red pepper flakes

Corned Salmon

  • 1 lb salmon filet Skin on, wild-caught preferred
  • 1 lemon We are using the zest only
  • 1/2 cup finely chopped fresh herbs I recommend dill and parsley
  • 1/4 cup brown sugar
  • 1/4 cup salt
  • 1/4 cup pickling spice
  • 3 tbsp Irish whiskey Or whatever whiskey you have on hand
  • 1 shallot Small in size, minced
  • 2 tbsp butter Vital Farms is what I use

Brussels & Assembly

  • 1 lb brussels Washed, trimmed and halved.
  • 1/2 medium white onion Sliced thin
  • 4 tbsp olive oil Divided
  • 1 tsp salt
  • 1/2 tsp black pepper
  • dill & parsley
  • 1 cup cooked rice Basmati and wild rice or most any grain will suffice.
  • 1/2 cup white wine Use something that you would drink.

Instructions
 

Pickling Spice Blend

  • Place all ingredients in a spice grinder and grind. A mortar and pestle will also work for this. Reserve any leftover spice blend for another use.
    Pickling spice blend

Salmon

  • Combine pickling spice blend with remaining ingredients except the butter and salmon in a medium bowl.
    Curing mixture
  • Put salmon into a glass container or bowl skin side down. Evenly coat salmon with mixture. Place into the refrigerator for at least 1 hour and up to 12.
  • Remove salmon from the container and wipe off the rub and remove the salmon skin.
    Cured salmon
  • Heat a skillet over medium high heat and add the butter. When melted, add the salmon cured side down. Allow to cook for 5-7 minutes - it will have some crust and color.
    Salmon during first side sear
  • Flip and cook an additional 2-3 minutes. Remove from heat, allow to cool and then pull salmon filet apart into 1-2" chunks. Set aside until ready to add to hash.
    Salmon during the second side sear

Brussels & Assembly

  • Heat a dutch oven or large skillet over medium heat and add 2 tbsp of the olive oil. Add onion and a few pinches of salt and cook stirring occasionally until onion has slightly softened - 5 minutes. Remove from skillet and place in bowl until ready to add back to skillet.
    Softened onions
  • Add remaining 2 tbsp olive oil to skillet and increase heat to medium high. Add brussels, cut side down and cook undisturbed until beginning to crisp and char - 5-7 minutes.
    Brussels cooking cut side down
  • Toss and cook for another 3 minutes. Reduce the heat to medium and add in the wine 1/4 cup at a time to deglaze the pan and scrape up the browned bits. Add reserved cooked onion and salmon chunks. Stir to combine in skillet and allow to cook for another 2-3 minutes.
    Hash ready to be plated
  • Serve over warmed rice with fresh herbs and a good squeeze of lemon juice.
    Another shot of the corned salmon hash
Keyword Corned Salmon Recipes, Easy Salmon Recipes
Tried this recipe?Let us know how it was!
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