Cindy's Table - Everyday To Gourmet on NBC CT

Blackened Salmon over Chorizo Hash
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salmon and hash
Salmon is one of our favorites during the week and I thought a nice chorizo hash topped with blackened salmon would go  nice together and it was amazing!  I even pickled some jalapeños and red onions together to add a little more zing..  
Recipe below..

I hope you give this recipe a try and enjoy as much as we did.  Cindy xo

Ingredients for Blackened Salmon

  • 1 1/2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 4 salmon fillets, skin and bones removed
  • Olive oil

Ingredients for Chorizo Hash

  • 3 large potatoes (white, purple or sweet)
  • 4 fresh chorizo, casings removed
  • 1 large onion, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter or ghee
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 cup corn, frozen (optional)


  1. In a small bowl combine all of the spices and mix together using a fork. Set aside.
  2. Take salmon and place on a plate or platter.  Drizzle with olive oil then sprinkle both sides with spices.  Cover and place in refrigerator.
  3. Quarter the potatoes and place in a large pot and cover with cold water.  Bring to a boil then reduce to medium and let cook for about 20-25 minutes or until fork tender.  Drain and let cool.
  4. Peel the potatoes and cut them into cubes (make sure they are the same size).
  5. Heat a large sauté pan over medium-high heat add olive oil and butter.  Once melted add in chorizo and break into chunks while cooking by using a wooden spoon.  Cook for about 8 minutes then add in onions and potatoes then season with salt and pepper.  Continue cooking for another 8 minutes over medium heat stirring occasionally. Add in corn and combine well into hash.
  6. In a large, heavy sauté over high heat add oil then cook salmon until blackened, 2-3 minutes on each side.
  7. To serve add the chorizo hash to the bottom of the plate then top with the salmon.  Enjoy!

To make a quick pickle of jalapeños and red onion was very easy.  This is what I did…

    Ingredients for pickled jalapeño and red onion

  • 2 jalapeño peppers, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 tablespoon agave
  • 1 teaspoon sea salt


  1. Add your thinly sliced peppers and onion in a bowl.
  2. In a small sauce pan add vinegar, water, garlic, oregano, agave and salt then bring to a boil. Remove from heat.
  3. Add in peppers and onions until the liquid cools then place in a sealed container (with liquid) until ready to use.

picked pepper and onion

Cindy Barbieri
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One comment

  1. We love Salmon and I’m always open to trying it new ways. Such interesting flavor profiles, I love the marriage of the hot and the cool. We’ll give this one a try.

    Comment by Karen @ Baking In A Tornado on March 14, 2014 at 4:06 pm

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