Wild Salmon Cauliflower Hash

I love this savory hash for its luscious contrast of textures—crispy cauliflower and tender, moist salmon. It’s very quick to make in 15 minutes or less, low in carbs, and a great use for leftover salmon. You can add a fried egg on top for a crowning touch, although it’s just as good without. Look for wild Alaskan salmon for true “wild” fish, and avoid farmed salmon – often GMO-fed. Store leftovers up to 4 days in the refrigerator, or freeze up to 6 weeks in a BPA-free container for a quick breakfast next week. It’s super-tasty with Coconut Sour Cream or Paleo Ketchup. Serves two hungry eaters.

Wild Salmon Cauliflower Hash



  • 1/2 pound wild salmon
  • 2 tablespoons coconut oil
  • 1 clove garlic, chopped
  • 1 red onion, sliced
  • 1/2 cauliflower, in coarse florets
  • Unprocessed salt and pepper to taste
  • 2 green onions, diced
  • 1 red pepper, in strips
  • 1 teaspoon ground mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons herbs such as thyme, parsley, cilantro, or basil, chopped
  • 2 large eggs (optional)


  1. To cook the salmon, place fillet in a small skillet over medium heat with 1/4 inch filtered water. Bring to a boil, cover, and turn down to a very low simmer about 4 minutes to steam. When it is lighter in color and barely cooked, cool, remove skin and bones, and cut into 1/2-inch cubes.
  2. In a skillet, melt the oil over medium-high heat. Sauté garlic and red onion 2 minutes until they begin to soften.
  3. Add cauliflower, salt, and pepper to taste. Sauté 3 to 5 minutes, stirring gently to avoid breaking florets. Stir in the green onions, red pepper, mustard, lemon juice, and herbs. Add the salmon, cover, and cook for a minute or two, stirring occasionally. Adjust the heat so it doesn’t burn on the bottom, and add a bit of water if the pan looks dry. When the cauliflower is “al dente” and barely soft enough to chew, remove from heat.
  4. If serving with eggs, heat coconut oil in another large skillet over medium heat. When a drop of water sizzles, it’s ready. Break the eggs one at a time onto the hot skillet. Turn the heat down and cook 1 to 3 minutes, until they are done as you like them.
  5. Serve hash in the pan, topped with fried eggs, if desired.
  6. Variations:
  7. Serve on lightly steamed spinach, kale, watercress, arugula, or bok choy.
  8. Instead of salmon, make it with cooked corned beef, bacon, or ham. Omit the salmon. While the vegetables are cooking, add the meat.

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