Grilled Sockeye Salmon With Rustic Hash

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Grilled Sockeye Salmon with Rustic Hash. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Grilled Sockeye Salmon with Rustic Hash is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Grilled Sockeye Salmon with Rustic Hash estimated approx Prep: 15 minutes, Cook: 20 minutes.

To get started with this particular recipe, we must prepare a few components. You can cook Grilled Sockeye Salmon with Rustic Hash using 20 ingredients and 11 steps. Here is how you cook that.

Wild-caught Alaskan sockeye salmon is the absolute best. But any good-quality fresh salmon won’t disappoint.
A charcoal grill with lump hardwood charcoal is preferable, but gas grill or flat top griddle will work just fine. Enjoy!

Ingredients and spices that need to be Prepare to make Grilled Sockeye Salmon with Rustic Hash:

1. 4 Salmon fillet pieces with skin on, about 4-6oz. each, deboned
2. 2-3 Tbsp melted butter or canola oil (or Earth Balance Dairy-Free butter)
3. 1 lemon, sliced into wedges
4. The Seasoning
5. 1 Tbsp garlic powder
6. 1 Tbsp coarse kosher salt
7. 1 Tbsp dried minced onion
8. 1 tsp dill
9. The Hash
10. 2 lb. russet potatoes, rough peeled, cut into 1/2” cubes
11. 1 small green bell pepper
12. 1 small red bell pepper
13. 1 small red onion
14. 2 cloves minced garlic
15. 3 slices thick-cut bacon, chopped into small pieces
16. 1 tsp coarse kosher salt
17. 1/2-1 tsp fresh ground black pepper
18. 1/4 tsp cayenne or ancho Chile pepper
19. About 2-3 Tbsp canola oil
20. 1/4 cup chopped chives or green onion tops

Instructions to make to make Grilled Sockeye Salmon with Rustic Hash

1. Prepare the grill. If using charcoal, try to use natural paper with vegetable oil in lieu of lighter fluid. Allow 20 minutes or so for coals to burn down to white, ashy surface. Grill should be 450-500 degrees.
2. Prep the salmon by patting dry with paper towel. Brush all sides with melted butter or canola oil. Evenly sprinkle seasoning on all sides, finishing skin side down.
3. Heat canola oil in large skillet or Dutch oven over medium to medium-high heat. Add chopped bacon and cook 4-5 minutes until starts to render and brown.
4. Add potatoes to skillet and fry 4-6 minutes. Turn once gently to not mash.
5. Add the red onion to the pan and cook another 5 minutes or so until onions start to cook
6. Add the bell peppers and continue cooking until potatoes start to crisp and turn golden brown.
7. Shift gears- time to put the salmon on the grill. Arrange fillets over direct heat, skin side down. Be cautious not to put over direct flame. Cook about 6-8 minutes until color starts to change lighter pinks, and begins to flake.
8. While fish is grillin’, finish the hash. Reduce heat to medium or medium low. Add the minced garlic, salt, pepper, and cayenne. Allow to finish crisping the potatoes.
9. Back to the fish- after salmon has cooked 6-8 minutes, and begins to flake, gently turn fillets over to lightly grill the top side for about 1 minute. This will add just a little color and char to the top.
10. Transfer salmon to a platter, skin side down. Lightly spritz tops of the fish with a few fresh-squeezed lemon wedges.
11. Time to plate! Make a nice bed of hash in center of the plate. Place a piece of salmon on top. The fish can be served with or without the skin as you prefer. Garnish dish with a pinch of chives or chopped green onion.

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So that's going to wrap this up for this exceptional food Steps to Prepare Award-winning Grilled Sockeye Salmon with Rustic Hash. Thanks so much for reading. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!