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
- 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.
- 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.
- Add 11/2 cups each of the chicken stock and clam juice and cook, stirring occasionally, until most of the liquid is absorbed.
- Add asparagus, butter, chives, dill, remaining chicken stock and clam juice and cook until almost dry.
- Remove from the oven, season with salt and pepper, cover and keep warm.
- Heat griddle/grill to 425°F. Season salmon with salt and pepper.
- Lightly oil the griddle, place salmon onto griddle and cook 3-4 min. until seared. Remove to sheet pan, seared side up.
- Place in oven and cook 6-8 min. or until desired doneness. Remove and hold warm.
- 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.