A one pot meal recipe: Salmon and Sweet Corn Hash

Are y’all ready for a great one pot meal recipe? How about four? That’s what we’re serving here during the month of September. Think simple supper time preparation and cooking during the school/work week.

This Saturday’s recipe was born out of necessity. Everyone knows the economy is bad right? Heck I went to the dollar store the other day and they had started a lay a way program! (Bad joke, I know).

I opened up the cabinets one evening to make supper. We had a little too much month at the end of the money and I needed something to get a couple of good meals out of before my paycheck hit the bank and we could buy more groceries. Per my usual routine, I scanned the cabinets for what we may have and began racking my brain. The first thing I found was 2 cans of boneless skinless salmon.

Now normally, I would make salmon patties out of this. But the net result is only about 4 patties and that is only one meal. I needed a filler. Next, I found some jasmine rice left over from a curry we had a made a few weeks back. Jasmine rice is so cool. It smells and tastes wonderful. It also makes a good “filler”. I then went to the freezer and found some sweet frozen corn. Protein, starch and vegetable. There we go. Now what do I do? Well, I did what I did and the result is below. We LOVE it. Enjoy.

Salmon and Sweet Corn Hash

Ingredients:

2 cups Jasmine rice, uncooked
1 heaping cup Silver Queen frozen whole kernel corn
2 6-ounce cans boneless, skinless salmon (with liquid)
1 stick butter
2 tablespoons olive oil
1/2 teaspoon garlic, minced
kosher salt

Cooking Directions:

Cook rice until tender. Drain, rinse and set aside.
Steam corn in microwave until tender. Set aside.
Heat a large, non-stick skillet over medium heat. When hot, add 2 tablespoons olive oil and both cans salmon. Shred salmon with fork.
Add garlic and combine thoroughly.
Add stick of butter and stir constantly until butter is completely melted.
Add corn and combine. Saute until heated through.
Add rice. Fold rice into salmon and corn mixture until thoroughly combined.
Season with salt to taste.

NEED ANY OF THE TOOLS USED?

Rating scale

1 star - Feed it to the dog
2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftover

5 stars - Clean plate and nap time! Are there enough ingredients left to make it again soon?

The Chef - 5 Stars

The Lucky Wife - 5 Stars

The Well-Fed Son (4 years old) - 5 Stars
The Well-Fed Daughter (12 months old) - (Mommy’s Baby Girl, 5 Stars)

*Rate it yourself in the comments!

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If you have a moment, be sure to check out our Christmas series, which will begin in September, and how you can be involved (you do not have to have a blog):

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About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.