If you’re searching for simple and tasty recipes, you’ve come to the right place.
Grilled Sockeye Salmon with Rustic Hash.
One of the all-time best Grilled Sockeye Salmon with Rustic Hash ever! . Genuinely the best Grilled Sockeye Salmon with Rustic Hash recipe! It's super-easy to make,its SO incredibly cozy and delicious, instructions included below.
You can cook this recipe using 21 ingredients and 11 steps. fine don't waste time, merely go ahead This is how you cook it. .
The Thing You Need to Make Grilled Sockeye Salmon with Rustic Hash
- You Require 4 of Salmon fillet pieces with skin on, about 4-6oz. each, deboned.
- You need 2-3 Tbsp of melted butter or canola oil (or Earth Balance Dairy-Free butter).
- You need 1 of lemon, sliced into wedges.
- Prepare of The Seasoning.
- You Require 1 Tbsp of garlic powder.
- You need 1 Tbsp of coarse kosher salt.
- You Require 1 Tbsp of dried minced onion.
- Prepare 1 Tbsp of dried basil.
- Prepare 1 tsp of dill.
- Prepare of The Hash.
- Prepare 2 lb. of russet potatoes, rough peeled, cut into 1/2” cubes.
- You need 1 of small green bell pepper.
- Prepare 1 of small red bell pepper.
- You Require 1 of small red onion.
- You Require 2 cloves of minced garlic.
- You need 3 slices of thick-cut bacon, chopped into small pieces.
- You need 1 tsp of coarse kosher salt.
- You need 1/2-1 tsp of fresh ground black pepper.
- Prepare 1/4 tsp of cayenne or ancho Chile pepper.
- You Require About 2-3 Tbsp of canola oil.
- You need 1/4 cup of chopped chives or green onion tops.
How to Make Grilled Sockeye Salmon with Rustic Hash
Ready to cook? Here's what you need to do :
- 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..
- 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..
- 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..
- Add potatoes to skillet and fry 4-6 minutes. Turn once gently to not mash..
- Add the red onion to the pan and cook another 5 minutes or so until onions start to cook.
- Add the bell peppers and continue cooking until potatoes start to crisp and turn golden brown..
- 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..
- 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..
- 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..
- Transfer salmon to a platter, skin side down. Lightly spritz tops of the fish with a few fresh-squeezed lemon wedges..
- 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..
As always, thank you for reading this blog, which allows me to share more special content and recipes for you.
Sharing is caring!
Happy cooking ... Cheers, friends!