Go Back Email Link
–+ servings

Corned Salmon & Brussels Hash with Wild Rice

Abby Allen-Leach
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
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!