Salmon And Bacon Shallot Jam With Loaded Crispy Potatoes Recipes
SALMON AND BACON SHALLOT JAM WITH LOADED CRISPY POTATOES
If you ask us (and you didn't, but we'll tell you anyway), a bacon shallot jam can go on anything. Steak, chicken, veggies, on top of an ice cream sundae... maybe less so that last one. But its sweetness perfectly matches the richness (yet lightness!) of the salmon, making a flavor marriage that's built to last. Bacon shallot jam can go on anything, but it goes perfectly here.
Provided by Chef Ryan Pugh
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using customized protein, pat dry and season both sides with a pinch of salt and pepper. If using chicken breasts, follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. If using filets mignon, follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. If using ribeye, follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve. 1 Prepare the Ingredients Cut each potato into eight wedges.Peel and halve shallot. Cut into 1/4" dice.Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper. 2 Roast the Potatoes In a mixing bowl, combine potatoes, 1 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Add panko and thoroughly mix to combine. Applying slight pressure will help the panko adhere.Transfer potatoes to prepared baking sheet and spread into a single layer. Roast in hot oven, 15 minutes.Carefully, remove baking sheet from oven and flip potatoes. Baking sheet will be hot! Use a utensil. Roast again until tender and golden brown, 5-7 minutes.While potatoes roast, cook salmon. 3 Cook the Salmon Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, make sauce. 4 Make the Bacon Shallot Jam Place a small pot over medium high heat and add 1 tsp. olive oil, shallot, and bacon to hot pot. Stir occasionally until bacon begins to crisp and shallot is tender, 2-4 minutes.Add red wine vinegar, 1/4 cup water, sugar, and a pinch of salt. Stir to combine, then bring to a simmer.Once simmering, stir often until liquid has almost completely evaporated and is slightly syrupy, 8-10 minutes.Remove from burner and stir in butter and a pinch of salt. 5 Finish the Dish Plate dish as pictured on front of card, topping salmon with bacon shallot jam and garnishing potatoes with sour cream and cheese. Bon appétit!
Nutrition Facts :
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