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.
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.
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.
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.