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1
To prepare the hash: Put the potatoes in a pot, cover with cold water, and add 1 tablespoon salt.
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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.
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3
Drain and set aside.
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4
Preheat an outdoor gas or charcoal grill until very hot, or put a grill pan over medium-high heat.
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5
Put a large skillet over medium-high heat.
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6
Add 2 tablespoons of the oil and 1 tablespoon of the butter.
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7
When the butter is foamy, add the fennel and onion; season with salt and pepper.
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8
Cook, stirring, until the vegetables soften and start to get some color, about 7 minutes.
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9
Add the garlic and potatoes and crank the heat up to high.
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10
The potatoes will suck up a lot of oil, so add the remaining tablespoon butter now.
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11
Cook, gently stirring only occasionally, until the vegetables are soft and caramelized, 5 to 7 minutes.
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12
Pat the salmon dry with paper towels and rub with the remaining 2 tablespoons oil.
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13
Youll make less smoke in your kitchen if you oil the fish and not the pan.
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14
Sprinkle both sides of the salmon with a fair amount of salt and pepper as well as the ground fennel.
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15
Lay the salmon steaks on the grill.
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16
Be patientdont move the fish around.
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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.
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18
Flip and cook the other side for 2 to 3 minutes for medium-rare.
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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.
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20
Put a pot over medium heat and coat with the 1 tablespoon oil.
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21
When the oil is hot, add the onion, thyme, and bay leaf; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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22
Cook and stir for 5 minutes, or until fragrant, but do not let the onion brown.
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23
Pour in the stock and bring to a simmer, then cover the pan and reduce the heat to low.
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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.
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25
Remove the thyme and bay leaf.
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26
Transfer the onion to a blender and pulse until slightly chunky.
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27
Add the remaining 1/4 cup oil and puree until the sauce is thick and creamy.
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28
Season with salt and pepper.
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29
The onion sauce can be cooled, covered, and refrigerated for up to 1 day.
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30
Reheat gently before serving.
