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Categories:
mustard shallot garlic clam juice salt vinegar red wine vinegar extra-virgin olive oil chives canola oil salt white new potatoes thin bacon extra-virgin olive oil chicken stock clam juice unsalted butter chives fresh dill salt center
Viewed: 31 - Published at: 7 years agoIngredients
- 1 tablespoon Dijon mustard
- 1/2 small shallot, finely chopped
- 1 small garlic clove, minced
- 1 tablespoon bottled clam juice
- Salt and freshly ground pepper
- 2 tablespoons Champagne vinegar
- 1/2 tablespoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped chives
- 1/4 cup canola oil
- Salt
- 1 pound unpeeled small white new potatoes, sliced 1/4-inch thick
- 3/4 pound thin asparagus
- 1/2 pound sliced applewood-smoked bacon
- 1 tablespoon extra-virgin olive oil
- 3/4 cup chicken stock
- 3/4 cup bottled clam juice
- 4 tablespoons unsalted butter
- 1/4 cup snipped chives
- 1/4 cup finely chopped fresh dill
- Salt and freshly ground pepper
- Four 6-ounce skinless center-cut salmon fillets
Method
- In a blender, combine the mustard, shallot, garlic, clam juice and vinegars and mix until smooth.
- With the machine on, add the oil in a thin stream and process until emulsified.
- Season with salt and pepper.
- Puree the chives with the canola oil in a blender until smooth.
- Season with salt.
- Bring 2 medium saucepans of salted water to a boil.
- In one, cook the potatoes until just tender, about 10 minutes.
- Drain and cool in a bowl of ice water; drain again and pat dry.
- In the other, cook the asparagus until crisp-tender, about 3 minutes.
- Drain and cool under running water, then pat dry.
- Cut the asparagus into 1/2-inch lengths.
- In a large, deep skillet, fry the bacon in 1 teaspoon of the olive oil over high heat until crisp, about 5 minutes.
- Drain the bacon on paper towels and coarsely chop it.
- Pour off the fat and wipe out the skillet.
- Heat the remaining 2 teaspoons olive oil in the skillet.
- Add the potatoes and bacon and cook over moderately high heat, stirring, until the potatoes are just beginning to brown in spots, about 6 minutes.
- Add 1/2 cup each of the chicken stock and clam juice and cook, stirring gently, until most of the liquid is absorbed, about 6 minutes.
- Stir in the asparagus, butter, chives, dill and the remaining 1/4 cup each of chicken stock and clam juice.
- Cook until most of the liquid is absorbed, about 5 minutes.
- Season with salt and pepper and keep warm.
- Heat a cast-iron grill pan or skillet.
- Season the salmon with salt and pepper and grill over high heat until browned on the bottom, about 3 minutes.
- Turn the salmon and cook until golden and crusty, about 2 minutes longer.
- Spoon the potato hash onto 4 plates and top with the salmon.
- Drizzle the garlicky vinaigrette and chive oil all around and serve immediately.
