Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce

• 2 Yukon Gold potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 4 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1 fennel bulb, top removed, fronds reserved, halved, cored, and cut into 1/2-inch dice
• 1 medium white onion, cut into 1/2-inch dice
• 2 garlic cloves, minced
• Four 10-ounce wild salmon steaks, preferably sockeye, skin on, 1 to 1 1/2 inches thick
• 1 tablespoon fennel seeds, toasted (see Note, page 52) and ground
• 1 cup Sweet Onion Sauce (recipe follows)
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 large Vidalia onion (about 1 pound), sliced
• 1 fresh thyme sprig
• 1 small bay leaf
• Kosher salt and freshly ground black pepper
• 1/2 cup vegetable stock, plus more if needed
• (makes 2 cups)

1. To prepare the hash: Put the potatoes in a pot, cover with cold water, and add 1 tablespoon salt.
2. Bring to a boil over medium heat and cook for only 5 minutes; you want the potatoes to hold their shape and not cook all the way through, as they will continue to cook later.
3. Drain and set aside.
4. Preheat an outdoor gas or charcoal grill until very hot, or put a grill pan over medium-high heat.
5. Put a large skillet over medium-high heat.
6. Add 2 tablespoons of the oil and 1 tablespoon of the butter.
7. When the butter is foamy, add the fennel and onion; season with salt and pepper.
8. Cook, stirring, until the vegetables soften and start to get some color, about 7 minutes.
9. Add the garlic and potatoes and crank the heat up to high.
10. The potatoes will suck up a lot of oil, so add the remaining tablespoon butter now.
11. Cook, gently stirring only occasionally, until the vegetables are soft and caramelized, 5 to 7 minutes.
12. Pat the salmon dry with paper towels and rub with the remaining 2 tablespoons oil.
13. Youll make less smoke in your kitchen if you oil the fish and not the pan.
14. Sprinkle both sides of the salmon with a fair amount of salt and pepper as well as the ground fennel.
15. Lay the salmon steaks on the grill.
16. Be patientdont move the fish around.
17. Instead, give it time to sear and form a crust, 2 to 3 minutes; the salmon will let you know when it is ready to be flipped because it wont stick to the grill.
18. Flip and cook the other side for 2 to 3 minutes for medium-rare.
19. To serve, pool 1/4 cup of the onion sauce on each of 4 plates, lay the fish on top, and spoon the hash on the side.
20. Put a pot over medium heat and coat with the 1 tablespoon oil.
21. When the oil is hot, add the onion, thyme, and bay leaf; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
22. Cook and stir for 5 minutes, or until fragrant, but do not let the onion brown.
23. Pour in the stock and bring to a simmer, then cover the pan and reduce the heat to low.
24. Cook gently for 30 minutes, checking periodically to make sure the liquid has not completely evaporated and the onion is soupy; add a little stock if needed to keep the onion moist.
25. Remove the thyme and bay leaf.
26. Transfer the onion to a blender and pulse until slightly chunky.
27. Add the remaining 1/4 cup oil and puree until the sauce is thick and creamy.
28. Season with salt and pepper.
29. The onion sauce can be cooled, covered, and refrigerated for up to 1 day.
30. Reheat gently before serving.

potatoes, kosher salt, canola oil, unsalted butter, fennel bulb, white onion, garlic, salmon, fennel seeds, sweet onion, extravirgin olive oil, vidalia onion, thyme, bay leaf, kosher salt, vegetable stock

Taken from www.epicurious.com/recipes/food/views/grilled-wild-salmon-steak-with-fennel-hash-and-sweet-onion-sauce-377770 (may not work)