Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, grilled sockeye salmon with rustic hash. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
I love wild sockeye salmon on the bbq when in season, late spring through summer. I show you how to grill this highly prized Pacific fish to a perfect. It has a stronger flavor and works very well for grilling.
Grilled Sockeye Salmon with Rustic Hash is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Grilled Sockeye Salmon with Rustic Hash is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have grilled sockeye salmon with rustic hash using 21 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Grilled Sockeye Salmon with Rustic Hash:
- Get 4 Salmon fillet pieces with skin on, about 4-6oz. each, deboned
- Prepare 2-3 Tbsp melted butter or canola oil (or Earth Balance Dairy-Free butter)
- Make ready 1 lemon, sliced into wedges
- Get The Seasoning
- Get 1 Tbsp garlic powder
- Prepare 1 Tbsp coarse kosher salt
- Prepare 1 Tbsp dried minced onion
- Get 1 Tbsp dried basil
- Make ready 1 tsp dill
- Get The Hash
- Prepare 2 lb. russet potatoes, rough peeled, cut into 1/2” cubes
- Take 1 small green bell pepper
- Prepare 1 small red bell pepper
- Get 1 small red onion
- Prepare 2 cloves minced garlic
- Take 3 slices thick-cut bacon, chopped into small pieces
- Get 1 tsp coarse kosher salt
- Make ready 1/2-1 tsp fresh ground black pepper
- Make ready 1/4 tsp cayenne or ancho Chile pepper
- Make ready About 2-3 Tbsp canola oil
- Prepare 1/4 cup chopped chives or green onion tops
When given the option, I always choose the fattiest salmon that will yield the moistest result, but that's my own personal preference. Grilled Wild Sockeye Salmon Northwest Style. 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. Remove salmon from marinade; reserve marinade.
Instructions 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.
Place salmon, skin side down, on grill. Sprinkle the salmon with toasted white and black sesame seeds and a good shower of slivered green onions or torn fresh cilantro leaves for a pretty finish. Poaching sockeye salmon fillets in water with vegetables and lemon. Salmon, ice, fish store, fish, food, frozen, seafood, production. Grilling salmon is easy as long as you follow a few simple steps.
So that’s going to wrap it up with this special food grilled sockeye salmon with rustic hash recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
