There are lots of sources of details on cooking. Some information is geared towards skilled chefs and also not for the typical person. It can be confusing to learn every one of the offered info. The good news is, this Grilled Sockeye Salmon with Rustic Hash recipe is easy to do and will provide you some excellent ideas. They will benefit any person, also a beginner.

Grilled Sockeye Salmon with Rustic Hash

To cook Grilled Sockeye Salmon with Rustic Hash you only need 21 ingredients and 11 steps. Here is how you cook that.

Ingredients of Grilled Sockeye Salmon with Rustic Hash :

You need to prepare Salmon fillet pieces with skin on, about 4-6oz. each, deboned.

You need to prepare melted butter or canola oil (or Earth Balance Dairy-Free butter).

You need to prepare lemon, sliced into wedges.

You need The Seasoning.

Prepare garlic powder.

Use coarse kosher salt.

Prepare dried minced onion.

You need to prepare dried basil.

You need to prepare dill.

Prepare The Hash.

Use russet potatoes, rough peeled, cut into 1/2” cubes.

Provide small green bell pepper.

Provide small red bell pepper.

You need small red onion.

Provide minced garlic.

You need thick-cut bacon, chopped into small pieces.

Prepare coarse kosher salt.

Provide fresh ground black pepper.

Provide cayenne or ancho Chile pepper.

You need to prepare canola oil.

Provide chopped chives or green onion tops.

Short Tips:

Do not worry about sharp knives. Can they give you a nasty cut? absolutely. However dull knives are perpetually proven to be a lot of dangerous because they are more prone to slip when cutting, which makes the chance of cutting yourself higher. If you attempt to keeping knives sharp, you should also find out how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

instructions :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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