Grilled Salmon & Potato-Kale Hash

Spiced grilled salmon with a a hearty potato and kale hash

My girlfriend works for Williams-Sonoma and urged me to try their Potlach seasoning blend. It's a spicy, bold mix of flavors that holds up really well to a rich fish like salmon and is even more complex after being cooked on the smokey grill. I love the blackened color that the fish got after the spices charred on the grill a bit. I served it with a hearty potato and kale hash to round out the meal. The hash is filling enough to be a meal on its own, so make extra and have the leftovers for breakfast with a poached egg on top.


Potlach Grilled Salmon & Potato-Kale Hash:
 For Salmon

• Preheat a grill* to high and oil well.
• Meanwhile, brush two 6 oz. salmon fillets with olive oil and sprinkle each side with 1/4 tsp. Potlach seasoning.**
• Grill salmon for 4 minutes, skin side down.
• Flip and cook for another 2-3 minutes.***

For Hash

• Dice 3/4 lb. assorted new potatoes (yukon golds, fingerlings, red bliss) into bite size pieces.
• Toss with 2 tbsp. olive oil, salt, pepper, and 3 whole garlic cloves.
• Cook in a 425F oven for 30-35 minutes, or until fork-tender.
• Meanwhile, wash and chop 1 large bunch of black kale.
• Heat 1 tbsp. olive oil in a skillet; add the kale, 1 tsp. minced garlic, 1 pinch red chili flakes, salt, and pepper.
• Cook kale for 3-4 minutes, until the leaves begin to wilt, then add 1/2 c. white wine.
• Cook kale for another 7-10 minutes, until all wine evaporates.
• To assemble hash, combined cooked kale with cooked potatoes and check for seasoning.

Serves two
*Make sure your grill is very clean before cooking fish.
**You can buy the Potlach seasoning here or use any seasoning blend you like.
***Make take more or less time depending on thickness of the fillets.