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Flat Grilled Alaska King Salmon with Bacon and Potato Hash
24 servings
| Ingredients |
Weight
|
Measure
|
| Fresh chives, chopped |
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|
3 cans (14 3/4 oz. ea.)
|
| Canola oil |
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|
1 1/2 cups
|
| Vinaigrette, prepared |
--
|
3 cups
|
| Small red new potatoes, sliced 1/4 inch thick, cooked to just
tender, drained and dried |
3 lb.
|
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|
| Extra virgin olive oil |
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|
4 Tbsp.
|
| Chicken stock |
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|
3 cups
|
| Bottled clam juice |
--
|
3 cups
|
| Unsalted butter |
--
|
1 1/2 cups
|
| Snipped chives |
--
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1 1/2 cups
|
| Fresh dill, finely chopped |
--
|
1 1/2 cups
|
| Salt and pepper, freshly ground |
--
|
1 1/2 cups
|
| Pencil asparagus, cut into 1/2 pieces, cooked until just tender,
shocked, drained and dried |
4 1/2 lb.
|
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| Applewood smoked bacon |
1 1/2 lb.
|
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| Alaska Salmon fillets, cut 24, 6 oz. ea., boneless, skinless |
9 lb.
|
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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.
Directions
- Puree 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 425°F.
- 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 425°F.
- 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.
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