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.
- 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)
- 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.
- In a skillet, melt the oil over medium-high heat. Sauté garlic and red onion 2 minutes until they begin to soften.
- 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.
- 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.
- Serve hash in the pan, topped with fried eggs, if desired.
- Serve on lightly steamed spinach, kale, watercress, arugula, or bok choy.
- Instead of salmon, make it with cooked corned beef, bacon, or ham. Omit the salmon. While the vegetables are cooking, add the meat.