Grilling fish can be intimidating, but it doesn’t have to be. Salmon is my favorite fish to grill. It holds up great and tastes wonderful with grill marks. Keep it simple and just season the fish with salt and pepper. Oil the fish well on all sides and then cover with salt and pepper. Once oiled and seasoned set aside and start the sweet and savory hash.
For the hash you will need:
4-6 Yellow Squash (medium diced)
1 Red Onion (julienne)
1 Green Apple (peeled, cored, and diced)
2 Garlic (minced)
1 medium container of Spinach (1/2 lb.)
1 tbsp. Fresh Thyme
Chicken Broth or Water
In large sauté pan add some oil of your choice. I prefer coconut oil or ghee. Get oil hot and add onion and cooked until soft. Then add squash and cook until caramelized on a few sides. This will take 20 minutes cooking on a medium setting. Then add the apple and cook for 2 minutes and then add spinach garlic and just a few tablespoons of broth or any liquid of your choice. Cook until spinach is wilted (2-3 minutes) and then add the thyme. This is ready to eat. For extra flavor add 1-2 tbsp. of butter to the hash.
To grill the fish first heat up your grill to about 450 degrees with the lid on. If it is gas turn it on high and shut the lid and let get hot for 10-15 minutes. Then once the grill is properly heated open it up and scrape it clean and then oil the grill grates. Place the salmon on presentation side down (skin side up). Cook on high with the lid open for 5-6 minutes. You want to make sure that you get some nice marks on the fish. This will make it taste and look good as well as making it not stick to the grill when you go to turn it over. Turn it over and cook for 2-4 minutes with the lid open. This should be cooked to around a medium temp. Nice and cooked through but not over cooked and dry. We always squeeze some fresh lemon juice onto the salmon before we eat it.
This is a fairly easy meal to make. The hard part is timing it correctly. The more you practice the better you will get. This is a great summer time meal and you can change the herbs up in the hash or add different spices to the salmon.