The Posh Pescatarian: Salmon Hash Recipe Video

Stephanie,The Posh Pescatarian, makes brilliant use of left-over salmon with an Alaskan inspired Salmon Hash with Berry Salad. Perfect for breakfast, brunch or dinner!


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings1
Main IngredientHealthy,


 Cooked salmon1⁄2 Cup (8 tbs)
 Russet potato1 Large, peeled and chopped
 Fresh rosemary1 Teaspoon
 White pepper1 Teaspoon
 Dill1 Teaspoon, dried
 Brown onion1⁄2 (1/4-1/2)
 Garlic cloves2 Medium
 Green bell pepper1 Medium
 Low sodium vegetable stock1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste
 Strawberries1 Cup (16 tbs)
 Blackberries2 Cup (32 tbs)
 Lemon1⁄2 Medium (zest and juice)
 Maple syrup2 Tablespoon
 Canola oil1 1⁄2 Tablespoon
 Parmesan cheese shavings1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 880 Calories from Fat 300

% Daily Value*

Total Fat 34 g52.3%

Saturated Fat 5.3 g26.7%

Trans Fat 0.1 g

Cholesterol 75.6 mg

Sodium 771.8 mg32.2%

Total Carbohydrates 115 g38.3%

Dietary Fiber 28.3 g113.4%

Sugars 48.7 g

Protein 42 g83.5%

Vitamin A 38.9% Vitamin C 547.8%

Calcium 43.9% Iron 42%

*Based on a 2000 Calorie diet


1. Peel and chop the potato and steam it in the microwave with vegetable broth until al-dente for about 2-6 minutes.
2. Chop the green onions, fresh rosemary, onion, garlic cloves and green bell pepper.

3. In a pan or a skillet add canola oil and the cut vegetables and cook for about 3 minutes.
4. Add potatoes, broth, dill, white pepper and salt and stir to combine.
5. Check whether cooked and seasoning and add the salmon mashing lightly together with potatoes with a wooden spoon and then smoothing over.
6. Rinse , then chop the strawberries into quarters and add to a cup to make one serving of the salad.
7. Over the berries, zest a lemon, squeeze over juice and drizzle maple syrup.
8. Add a little parmesan cheese on top of the cooking hash, let it sit for 2 minutes.

9. On shallow dish spoon the salmon hash and serve with a cup of berry salad.