Arugula and Wild Salmon Hash

Arugula and Wild Salmon Hash

Our early crops are up and ready to eat.  Arugula is one that makes its debut before most of the other greens are ready.  This is one of our favorite arugula recipes, inspired by the Salmon Hash at Mother’s Bistro, a wonderful Portland restaurant.

This Arugula and Wild Salmon Hash is a hang around the house and do chores, skip breakfast but eat brunch kind of recipe. Which is exactly what we did today.  The garden got weeded, we thinned the beets and kohlrabi

kohlrabi greens

and trimmed up the apple tree.  Thinned beet and kohlrabi greens get eaten too if there is enough of them.  They are so tender and yummy!

After all of our garden work, we were good and ready for a hearty meal come 11 am.

I love it when meals come together using leftovers.  There was no second guessing what was going to be on the menu with some leftover wild salmon in the fridge plus garden fresh arugula .  It’s a leftover-makeover kind of dish.

Arugula and Wild Salmon Hash

A little off the subject but did you know that you can buy organic potatoes at Trader Joe’s at a reasonable price?  They are part of the “dirty dozen” so unless we are eating our own homegrown potatoes, I try to buy them organic and TJ’s has the best prices.

Back to the recipe – while you have the oven preheating to roast the potatoes, and before the potatoes even get chopped, slice the leeks half down the center lengthwise and horizontally.  Let soak in cold water to get out grit and sand that like to collect in their many layers.

Arugula and Wild Salmon HashChop potatoes in a 1 inch dice.  Toss with oil and seasonings and lay on a parchment lined baking sheet to minimize clean up

Arugula and Wild Salmon HashWhile the potatoes are roasting, drain and rinse the leeks.  Chop them in a small dice.

Arugula and Wild Salmon HashSaute them until they are soft and translucent…about 5-10 minutes.  Stir in the salmon.

Arugula and Wild Salmon HashAdd the roasted potatoes, coconut milk, and season with salt and pepper.   I like to turn off the heat while adding the arugula. Gently mix it in until the greens wilt.

Arugula and Wild Salmon HashServe it with or without an egg or two on top.  This is a great savory breakfast for those with egg allergies because it stands on its own.

Arugula and Wild Salmon HashOr you can serve it with a side of bacon and fruit.

Arugula and Wild Salmon HashEither way, it’s a great start for the day.

Bon Appetit!


roasted red potatoes

1 1/2 pounds small red potatoes cut into 1 inch cubes

1/2 teaspoon dried thyme

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 tablespoons extra virgin olive oil


2 tablespoons extra virgin olive oil

3 leeks, cleaned and sliced (white and light green parts only)

2 cups leftover cooked salmon, chopped or flaked in large pieces

1/2 cup coconut milk

4 cups fresh arugula

salt and pepper to taste


Preheat oven to 425 degrees.  To prepare potatoes, combine all ingredients in a large bowl.  Gently toss.  Place on a baking sheet in a single layer.  Bake 20 – 25 minutes, stirring twice, until golden brown and tender.

To prepare the hash, heat olive oil in a large saute pan.  Add sliced leeks; cook over a medium high flame until soft and slightly translucent, about 5-10 minutes.

Add salmon, gently mixing it into the leeks.  Stir in roasted potatoes.  Add coconut milk, salt and pepper.  Turn off heat and gently mix in arugula until it is wilted.  Serve eggs, any style, over each serving, if desired.

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