Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, grilled sockeye salmon with rustic hash. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Grilled Sockeye Salmon with Rustic Hash is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Grilled Sockeye Salmon with Rustic Hash is something that I’ve loved my whole life.

See recipes for Grilled Sockeye Salmon with Rustic Hash, Sweet hash too. The fat content of Sockeye Salmon helps it stand up to the heat of the grill. Like many other fish and seafood, salmon cooks (and overcooks) quickly.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook grilled sockeye salmon with rustic hash using 21 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Grilled Sockeye Salmon with Rustic Hash:

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

We've included three ways to cook your salmon, all of which are quick, easy and delicious. All of these cooking techniques require that your salmon be fully defrosted. Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill.

Instructions 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.

Recipe from Harris Teeter's Fresh Catch Newsletter The name sockeye comes from an attempt to translate the word suk-kegh from British Columbia's native Coast Salish language. The sockeye, also called red or blueback salmon, is among the smallest of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. You may be thinking, umm, that's a little much. How to Cook Salmon on the BBQ.

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