Wild Salmon Hash

Salmon Hash
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


1 1/2pounds small red potatoes, cut into wedges
1/2teaspoon dried thyme
1/4teaspoon salt
1/2 black pepper
1/2teaspoon garlic salt
2tablespoons extra-virgin olive oil
2tablespoons butter
3 leeks, cleaned and sliced (white and light green parts only)
2cups chopped raw wild salmon
1/2cup heavy cream
1/2teaspoon salt
Freshly ground black pepper
1/4cup chopped fresh chives


  1. Preheat oven to 450F.
  2. To prepare potatoes, combine all ingredients in a large bowl. Gently toss. Place on baking sheet in a single layer. Bake 45 to 50 minutes, stirring twice, until golden brown and tender. Cool slightly and dice.
  3. To prepare hash, melt butter in a large saute pan. Add leeks; cook over medium-high heat until soft, about 5 minutes.
  4. Add salmon; saute until opaque, about 3 minutes. Add potatoes; saute about 2 minutes.
  5. Add cream, salt and pepper; cook 2 minutes. Garnish with chives. Serves 4.

Recipe courtesy of Mother’s Bistro, Portland, Ore.