How to Make Any-night-of-the-week Grilled Sockeye Salmon with Rustic Hash
Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Quick Grilled Sockeye Salmon with Rustic Hash. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled Sockeye Salmon with Rustic Hash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Sockeye Salmon with Rustic Hash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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 recipe, we have to prepare a few ingredients. You can have Grilled Sockeye Salmon with Rustic Hash using 20 ingredients and 11 steps. Here is how you can achieve it.
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 Take to make Grilled Sockeye Salmon with Rustic Hash:
- 4 Salmon fillet pieces with skin on, about 4-6oz. each, deboned
- 2-3 Tbsp melted butter or canola oil (or Earth Balance Dairy-Free butter)
- 1 lemon, sliced into wedges
- The Seasoning
- 1 Tbsp garlic powder
- 1 Tbsp coarse kosher salt
- 1 Tbsp dried minced onion
- 1 tsp dill
- The Hash
- 2 lb. russet potatoes, rough peeled, cut into 1/2” cubes
- 1 small green bell pepper
- 1 small red bell pepper
- 1 small red onion
- 2 cloves minced garlic
- 3 slices thick-cut bacon, chopped into small pieces
- 1 tsp coarse kosher salt
- 1/2-1 tsp fresh ground black pepper
- 1/4 tsp cayenne or ancho Chile pepper
- About 2-3 Tbsp canola oil
- 1/4 cup chopped chives or green onion tops
Steps to make Grilled Sockeye Salmon with Rustic Hash
- 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.
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