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This recipe makes a fantastic and flavorful dinner for four.
Flat Grilled Alaska Salmon with Bacon and Potato Hash Recipe
1 Cup Fresh chives, chopped
¼ cup Peanut Oil or Canola Oil
2 ounces Vinaigrette, prepared
1 pound Small red new potatoes, sliced 1/4 inch thick, cooked to just tender, drained and dried
2 teaspoons Olive Oil
½ cup Chicken Stock
½ cup Bottled Clam Juice
¼ cup Butter
¼ cup Snipped Chives
¼ cup Fresh dill, finely chopped
¾ pound Pencil asparagus, cut into 1/2 pieces, cooked until just tender, shocked, drained and dry
¼ pound Smoked bacon
4 - six ounce Wild Alaska Salmon fillets or steaks
Freshly ground Salt and pepper, as needed
Directions:
Puree the ¼ cup Snipped Chives with the canola oil in a blender until smooth, season to taste, cover and let sit overnight. Do not place in a refrigerator.
Preheat the oven to 425°F.
Add olive oil to a roasting pan and toss with the potatoes and bacon. Place roasting pan in oven and cook, stirring occasionally, until the potatoes just begin to brown.
Add 1 1/2 cups each of the chicken stock and clam juice and cook, stirring occasionally, until most of the liquid is absorbed.
Add the asparagus, butter, 1 cup chopped fresh chives, dill, remaining chicken stock and clam juice, cook until almost dry.
Remove from oven, season with salt and pepper, cover and keep warm.
Heat a griddle to 425°F.
Season the salmon with salt and pepper.
Lightly oil the griddle, place the salmon onto the griddle and cook 3-4 minutes until seared. Remove to a sheet pan, seared side up.
Place in oven and cook 6-8 minutes or until desired doneness.
Remove and hold warm.
Place 2 cups of the Hash around the center of a warm serving plate. Top with the cooked salmon, drizzle with ½ oz. of the vinaigrette and ½ oz. of the chive oil.
