Salmon Hash over Wilted Kale (Serves 1-2)
I wanted to know which brand of 6 or 8 available canned salmons at my store was best, so I bought one of each. I’ve eaten five of them now and can’t tell one from the other. I guess that means buying the cheapest canned salmon is okay. When I began the great canned salmon experiment, I thought I would perfect my patty-making technique, but it turns out I may be too lazy to make salmon patties. I’ve started several times, but when my patties began to fall apart, I converted to making salmon hash instead. The past few times I did not bother to attempt patties; I made salmon hash from the beginning. I have improved my hash recipe and that’s what I want to share with you today.
Prep and cook time: 20-25 minutes
1 15-ounce can of salmon
1 small sweet yellow onion
Small handful of jarred jalapeño slices
1 big bunch of fresh kale (or other greens)
Extra virgin olive oil
Apple cider vinegar
Red chili powder
Directions: Melt 1 or 2 tablespoons of coconut oil in a large skillet over medium heat. Chop onion into bite-size pieces. Add chopped onion to skillet and let cook until edges begin to brown, stirring occasionally. Meanwhile, open can and dump salmon into a mixing bowl. Go through the salmon and remove the backbone. The salmon is cooked and you can eat the bones safely as they are crumbly, but I prefer removing the backbone. If you want that bit of calcium, leave it in. Add salmon to the hot skillet and stir in with the onion to get hot. Lay jalapeño slices on a cutting board and chop them into smaller pieces with a knife. Add to skillet and stir in with onion and salmon. Add salt, garlic powder, and red chili powder according to taste. Let mixture heat together 5 or 10 minutes, stirring occasionally. Meanwhile, rinse kale and shake out excess water as best you can. Cut the greens into bite-size pieces with kitchen shears. Pour a tablespoon or two of olive oil in the bottom of another large skillet over medium heat. Wait for oil to get hot and then add greens. Use two forks to turn the greens to speed the wilting process. Season with a dusting of salt and garlic powder. Splash greens generously with apple cider vinegar. The vinegar neutralizes some of the kale’s “bitterness.” When the greens are wilted, transfer to a plate. Add salmon hash on top. Enjoy!
Notes: I ate everything in one sitting the last time I made salmon hash, but I am a big guy who trains aggressively with kettlebells 5 times a week, so you might get two meals out of this effort if you are smaller or less physically active.
Dropping wet greens in a hot skillet makes hot oil jump and spit, so be careful. Dropping enough to fill the skillet all at once helps because the greens themselves then function as a splatter screen.
Greens wilt to no more than 10 percent of their fresh volume, so it takes a big mixing bowl full of fresh greens to create enough to fill a plate with wilted greens.
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