Sunday, May 17, 2009


makes four servings

1 tablespoon Dijon mustard
1/2 small shallot, finely chopped
1 small garlic clove, minced
1 tablespoon bottled clam juice
2 tablespoons Champagne vinegar
1/2 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
salt and freshly ground pepper

1/2 cup chopped chives
1/4 cup canola oil

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

MAKE THE GARLICKY VINAIGRETTE: 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.

MAKE THE CHIVE OIL: Puree the chives with the canola oil in a blender until smooth. Season with salt.

MAKE THE HASH AND SALMON: 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.

bacon recipe courtesy of: Andrea Curto, "America's Best New Chefs 2000," Food & Wine, July 2000

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