My F&W
quick save (...)
Curto's Grilled Salmon with Bacon and Potato Hash
© Maura McEvoy

Curto's Grilled Salmon with Bacon and Potato Hash



  1. 1 tablespoon Dijon mustard
  2. 1/2 small shallot, finely chopped
  3. 1 small garlic clove, minced
  4. 1 tablespoon bottled clam juice
  5. Salt and freshly ground pepper
  6. 2 tablespoons Champagne vinegar
  7. 1/2 tablespoon red wine vinegar
  8. 1/4 cup extra-virgin olive oil


  1. 1/2 cup chopped chives
  2. 1/4 cup canola oil
  3. Salt


  1. 1 pound unpeeled small white new potatoes, sliced 1/4-inch thick
  2. 3/4 pound thin asparagus
  3. 1/2 pound sliced applewood-smoked bacon
  4. 1 tablespoon extra-virgin olive oil
  5. 3/4 cup chicken stock
  6. 3/4 cup bottled clam juice
  7. 4 tablespoons unsalted butter
  8. 1/4 cup snipped chives
  9. 1/4 cup finely chopped fresh dill
  10. Salt and freshly ground pepper
  11. Four 6-ounce skinless center-cut salmon fillets
  1. 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.
  2. Puree the chives with the canola oil in a blender until smooth. Season with salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.