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Grilled Sockeye Salmon with Rustic Hash
Grilled Sockeye Salmon with Rustic Hash

Before you jump to Grilled Sockeye Salmon with Rustic Hash recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

In general, people have been conditioned to believe that “comfort” foods are terrible for the body and should be avoided. Sometimes, if the comfort food is candy or some other junk food, this is true. At times, comfort foods can be utterly nourishing and good for us to consume. There are a number of foods that, when you consume them, may improve your mood. If you seem to feel a little bit down and you need a happiness pick me up, try a few of these.

Cold water fish are great for eating if you wish to fight depression. Herring, trout, tuna, wild salmon, and mackerel are all high in omega-3 fatty acids and DHA. These are two things that improve the quality and the function of your brain’s gray matter. It’s true: chomping on a tuna fish sandwich can basically help you fight depression.

So you see, you don’t need to consume all that junk food when you want to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to grilled sockeye salmon with rustic hash recipe. To cook grilled sockeye salmon with rustic hash you only need 21 ingredients and 11 steps. Here is how you cook it.

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

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