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4 Kokanee Salmon Portions 4 – 5 oz each
Olive Oil
Salmon Seasoning
Untreated Cedar Plank (Soaked overnight)
Salt and Pepper to Taste
Pre-Heat Grill on Medium Heat or to 400 degrees
Hash
¼ Cup fine diced Red onions
2 cloves of Garlic minced
1 Cup Sour Cream
2 Tbsp Dijon Mustard
2 Strips of Bacon
¼ Cup Vegetable oil
1 lb Fresh or Frozen hash browns
Kosher salt and pepper to taste
Mix onions, garlic, sour cream and dijion together and set aside. Season to taste with salt and pepper.
Rub Salmon with olive oil and season salmon with seasoning, salt and pepper. (It isn’t necessary to turn the salmon)
Place plank on the grill with salmon and close lid. Takes 10-12 minutes depending on the BTU’s your grill cranks out.
Fry diced bacon, in frying pan and add oil and hash browns fry until golden brown and season with salt and pepper.
Divide hash browns into equal portions and place on plates, top with salmon then top the salmon with the sour cream mixture and serve.
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Olive Oil
Salmon Seasoning
Untreated Cedar Plank (Soaked overnight)
Salt and Pepper to Taste
Pre-Heat Grill on Medium Heat or to 400 degrees
Hash
¼ Cup fine diced Red onions
2 cloves of Garlic minced
1 Cup Sour Cream
2 Tbsp Dijon Mustard
2 Strips of Bacon
¼ Cup Vegetable oil
1 lb Fresh or Frozen hash browns
Kosher salt and pepper to taste
Mix onions, garlic, sour cream and dijion together and set aside. Season to taste with salt and pepper.
Rub Salmon with olive oil and season salmon with seasoning, salt and pepper. (It isn’t necessary to turn the salmon)
Place plank on the grill with salmon and close lid. Takes 10-12 minutes depending on the BTU’s your grill cranks out.
Fry diced bacon, in frying pan and add oil and hash browns fry until golden brown and season with salt and pepper.
Divide hash browns into equal portions and place on plates, top with salmon then top the salmon with the sour cream mixture and serve.
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