Salmon with Pickled Carrots and Bacon-Fried Potatoes

Chef Akiko Moorman likes marinating salmon in a mix of mustard, vinegar, honey and miso, which adds a deep savoriness to the dish.

  • Total Time:
  • Servings: 4
  • Time(Other): plus overnight marinating

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Ingredients

  • 1/3 cup Dijon mustard
  • 3 tablespoons whole-grain mustard
  • 3 tablespoons honey
  • 3 tablespoons white miso
  • 1/4 cup plus 1 tablespoon red wine vinegar
  • Four 6-ounce salmon fillets
  • 1 teaspoon pickling spice
  • 1/2 teaspoon sugar
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 pound medium carrots, shaved lengthwise with a vegetable peeler
  • 1/4 pound bacon, finely chopped
  • 1 1/4 pounds baking potatoes, peeled and cut into 3/4-inch dice
  • Pepper
  • 2 tablespoons chopped chives
  • 1 tablespoon canola oil

How to make this recipe

  1. In a small baking dish, whisk both mustards with the honey, miso, 1 tablespoon of the vinegar and 1 tablespoon of water. Add the salmon fillets and turn to coat. Cover and refrigerate overnight. 

  2. Meanwhile, in a small saucepan, combine 1/4 cup of water and the remaining 1/4 cup of vinegar with the pickling spice, sugar and 1 teaspoon of salt. Bring just to a simmer. Let cool completely, then transfer to a bowl. Add the carrot ribbons and toss to coat. Cover and refrigerate for at least 4 hours or overnight; toss occasionally. 

  3. Preheat the oven to 350°. In a large ovenproof skillet, cook the bacon over moderate heat until browned, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the potatoes to the skillet and cook over moderately high heat until browned on the bottom, about 3 minutes. Toss the potatoes, season with salt and pepper and bake in the oven for about 15 minutes, until tender. Stir in the bacon and chives and transfer to a plate; keep warm. Leave the oven on; wipe out the skillet. 

  4. Remove the salmon fillets from the baking dish; scrape off any excess marinade. In the skillet, heat the oil until shimmering. Add the fillets skin side down and cook over moderate heat until browned and crisp, about 4 minutes. Turn and cook until browned on the bottom, 2 to 3 minutes. Transfer the skillet to the oven and bake for 5 minutes, until the salmon is medium. Serve the salmon with the carrots and the potatoes.

Make Ahead

The pickled carrots can be refrigerated overnight?

Suggested Pairing

This intensely flavorful salmon dish is terrific with a fragrant California Pinot Noir. Try one made by Sashi Moorman, like the 2012 Sandhi Sta. Rita Hills, or another from Santa Barbara County, like the 2012 Tyler.

Contributed By Photo © Christina Holmes Published December 2014

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507460 recipes/salmon-pickled-carrots-and-bacon-fried-potatoes 2014-11-14 Akiko Moorman 4|weeknight-dinner december-2014 recipes,salmon-pickled-carrots-and-bacon-fried-potatoes 507460
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