Ingredients
- 3 cups 3 cups fresh chives, chopped
- 1 1/2 cups 1 1/2 cups canola oil
- 4 Tbsp. 4 Tbsp. extra virgin olive oil
- 3 lbs. 3 lbs. small red new potatoes, sliced
- 1/4 1/4 thick, cooked to just tender, drained and dried
- 1 1/2 lbs. 1 1/2 lbs. applewood smoked bacon, cooked, coarsely chopped
- 3 cups 3 cups chicken stock
- 3 cups 3 cups bottled clam juice
- 4 1/2 lbs. 4 1/2 lbs. pencil asparagus, cut into 1/2 pieces, cooked until just
- tender, shocked, drained and dried
- 1 1/2 cups 1 1/2 cups unsalted butter
- 1 1/2 cups 1 1/2 cups snipped chives
- 1 1/2 cups 1 1/2 cups fresh dill, finely chopped
- salt and freshly ground pepper, as needed
- 9 lbs. 9 lbs. Alaska Salmon fillets, cut in 24 pieces, 6 oz. ea.,
- boneless, skinless
- 3 cups 3 cups vinaigrette, prepared
Servings:
Units:
Instructions
- Pure the 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 425F. 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, 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 425F. 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.
- SERVING STYLE
- For Buffet:
- Spread the Bacon and Potato Hash on the bottom of a hotel pan, top with the cooked salmon, drizzle with the vinaigrette and the chive oil.
- Cover with plastic and foil and hold warm until needed.
- For Plate:
- Place 3 cups of the Hash around the center of a warm serving plate. Top with the cooked salmon, drizzle with 1 oz. of the vinaigrette and
- 1/2 oz. of the chive oil.
Share this Recipe
