Flat Grilled Alaska Salmon with Bacon and Potato Hash

Flat Grilled Alaska Salmon with Bacon and Potato Hash

YIELD: 24 servings

3 cups fresh chives, chopped
1 1/2 cups canola oil
4 Tbsps. extra virgin olive oil
3 lbs. small new red potatoes, sliced 1/4" thick, cooked just tender, drained, dried
1 1/2 lbs. applewood smoked bacon, cooked, coarsely chopped
3 cups chicken stock, divided
3 cups bottled clam juice, divided
4 1/2 lbs. pencil asparagus, cut in half, cooked just tender, shocked, drained, dried
1 1/2 cup sunsalted butter
1 1/2 cups fresh chives, snipped
1 1/2 cups fresh dill, finely chopped
Salt and freshly ground pepper, as needed
24 6-oz. (9 lbs.) Alaska salmon fillets, boneless, skinless
3 cups vinaigrette, prepared

  1. FOR CHIVE OIL: Puree the chives with the canola oil in a blender until smooth, season to taste, cover and let sit ovenight. Do not place in refrigerator.
  2. FOR HASH: Preheat 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 potatoes just begin to brown.
  3. Add 11/2 cups each of the chicken stock and clam juice and cook, stirring occasionally, until most of the liquid is absorbed.
  4. Add asparagus, butter, chives, dill, remaining chicken stock and clam juice and cook until almost dry.
  5. Remove from the oven, season with salt and pepper, cover and keep warm.
  6. Heat griddle/grill to 425°F. Season salmon with salt and pepper.
  7. Lightly oil the griddle, place salmon onto griddle and cook 3-4 min. until seared. Remove to sheet pan, seared side up.
  8. Place in oven and cook 6-8 min. or until desired doneness. Remove and hold warm.
  9. FOR BUFFET PRESENTATION: Spread the bacon and potato hash on the bottom of a hotel pan, top with the cooked salmon, drizzle with the vinaigrette and chive oil. Cover with plastic and foil and hold warm until needed. FOR PLATE PRESENTATION: Place 3 cups of the hash in the center of a warmed serving plate. Top with cooked salmon, drizzle with 1 oz. of the vinaigrette and 1/2 oz. of the chive oil.

Recipe and photo submitted by the Alaska Seafood Marketing Institute.