Salmon & Sweet Potato Hash with Cilantro Lime Dressing

Posted byLori Posted onMay 17, 2011 Comments30

Did you get to read my bedtime story yesterday? The one about the princess? 🙂

I think some of you enjoyed it. Thanks for the great comments!


I found SO many wonderful recipes this weekend that I was just dying to make. (You people really need to stop with the incredible creations. I want them all!) Alas, there is only so much money to be spent, time to be had, and mouths to feed (read: mine) that I could only make a few… really good ones.

Pull up a chair, a computer, a cup of coffee and/or tea, and eat your heart out. But not literally because that would be a waste of a perfectly good heart. (can you tell it’s early…? or late. I get weird at random times)

A dish inspired from My Life as a Mrs. was first on my list of recipes to conquer…


One word: WOW.

Two words: Make. Now.

Three words: E A S Y, peasy, pleasey?

Whatever, you get the idea.

(Paleo) Salmon & Sweet Potato Hash with Cilantro Lime Dressing

Aka: Worthy of Wordlessness. 😉

Adapted from My Life as a Mrs.: Sweet Potato Crusted Fish with Cilantro Lime Vinaigrette


  • 1/2 cup shredded sweet potato (1/2 large potato)
  • 1 can of wild-caught salmon (Lazy, yes. Easy, definitely)
  • 1 egg
  • salt, pepper, cumin, red pepper, garlic powder

Combine all ingredients in a bowl. Heat a large sautee pan on high heat. Grease pan and spoon hash into two even patties. Reduce heat to medium and cook for about 7 minutes on each side, flipping once.

While salmon & sweet potato hash is cooking, start your cilantro lime dressing.



  • 1 cup Greek yogurt (or sour cream or vegan sub)
  • 1 cup cilantro, roughly chopped
  • 1 clove garlic, crushed
  • juice from 1-2 limes (about 2-3 tbsp, or sub lemon juice)
  • 1/2 tsp salt
  • pepper, to taste

After chopping the cilantro and crushing the garlic, place all ingredients into a bowl, mixing well.

Top your salmon hash with plenty of cilantro lime goodness. You may use more of less of any of the ingredients here. It’s a throw-and-go type of recipe. No black and white. And the addition of the garlic really gives this a spicy kick… in a good way.

Now, this dish is the easiest thing ever and tastes wonderful. Please feel free to sub, add, subtract anything you’d like. That’s the way a recipe should be: Versatile.

Now go make this my little bloggies… and report back! I want to know how you made this your recipe.

Do you have a list of recipes to make?

Any easy ones? Do tell!

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30 People reacted on this

  1. My fisherman husband was pretty bored with eating trout so he stopped bringing them home 🙁 To cut back on our grocery bills I BEGGED him to bring home the fish he catches. He caught a nice rainbow trout this weekend and I was determined to make something new and delicious! I made these with the trout instead of salmon, and mashed avocado instead of yogurt/sour cream. He LOVED it. He said “If you keep making this I will keep bringing fish home.” Success!

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