Curto's Grilled Salmon with Bacon and Potato Hash

Name: Curto's Grilled Salmon with Bacon and Potato Hash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams sliced applewood-smoked bacon; 340 grams thin asparagus; 59 milliliters canola oil; 2 Tbsps Champagne vinegar; 177 milliliters chicken stock; 59 milliliters snipped chives; 118 milliliters chopped chives; 177 milliliters bottled clam juice; 1 Tbsp bottled clam juice; 1 Tbsp Dijon mustard; 59 milliliters finely chopped fresh dill; 1 small garlic clove, minced; 454 grams unpeeled small white new potatoes, sliced 1/4-inch thick; 59 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 1 Tbsps red wine vinegar; 680 grams skinless center-cut salmon fillets; 4 servings Salt; 4 servings Salt and freshly ground pepper; 1 smalls shallot, finely chopped; 4 Tbsps unsalted butter

Curto's Grilled Salmon with Bacon and Potato Hash

Need a gluten free main course? Curto's Grilled Salmon with Bacon and Potato Hash could be a great recipe to try. One serving contains 1001 calories, 47g of protein, and 77g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for The Fourth Of July. A mixture of butter, salt and pepper, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Clam Juice

Mustard

Shallot

Garlic

Cooking Oil

Equipment you will use

Blender

Puree the chives with the canola oil in a blender until smooth. Season with salt.

Ingredients you will need

Canola Oil

Chives

Salt

Equipment you will use

Blender

Bring 2 medium saucepans of salted water to a boil. In one, cook the potatoes until just tender, about 10 minutes.

Ingredients you will need

Potato

Water

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.

Ingredients you will need

Asparagus

Water

Equipment you will use

Bowl

Drain and cool under running water, then pat dry.

Ingredients you will need

Water

Cut the asparagus into 1/2-inch lengths.

Ingredients you will need

Asparagus

In a large, deep skillet, fry the bacon in 1 teaspoon of the olive oil over high heat until crisp, about 5 minutes.

Ingredients you will need

Olive Oil

Bacon

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Frying Pan

Drain the bacon on paper towels and coarsely chop it.

Ingredients you will need

Bacon

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Paper Towels

Pour off the fat and wipe out the skillet.

Equipment you will use

Frying Pan

Heat the remaining 2 teaspoons olive oil in the skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Potato

Bacon

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.

Ingredients you will need

Salt And Pepper

Chicken Stock

Clam Juice

Asparagus

Butter

Chives

Dill

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.

Ingredients you will need

Salt And Pepper

Hash Browns

Salmon

Equipment you will use

Grill Pan

Frying Pan

Grill

Drizzle the garlicky vinaigrette and chive oil all around and serve immediately.

Ingredients you will need

Vinaigrette

Chives

Cooking Oil

Equipment

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.