Curto's Grilled Salmon with Bacon and Potato Hash

• 1 tablespoon Dijon mustard
• 1/2 small shallot, finely chopped
• 1 small garlic clove, minced
• 1 tablespoon bottled clam juice
• Salt and freshly ground pepper
• 2 tablespoons Champagne vinegar
• 1/2 tablespoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 cup chopped chives
• 1/4 cup canola oil
• Salt
• 1 pound unpeeled small white new potatoes, sliced 1/4-inch thick
• 3/4 pound thin asparagus
• 1/2 pound sliced applewood-smoked bacon
• 1 tablespoon extra-virgin olive oil
• 3/4 cup chicken stock
• 3/4 cup bottled clam juice
• 4 tablespoons unsalted butter
• 1/4 cup snipped chives
• 1/4 cup finely chopped fresh dill
• Salt and freshly ground pepper
• Four 6-ounce skinless center-cut salmon fillets

1. In a blender, combine the mustard, shallot, garlic, clam juice and vinegars and mix until smooth.
2. With the machine on, add the oil in a thin stream and process until emulsified.
3. Season with salt and pepper.
4. Puree the chives with the canola oil in a blender until smooth.
5. Season with salt.
6. Bring 2 medium saucepans of salted water to a boil.
7. In one, cook the potatoes until just tender, about 10 minutes.
8. Drain and cool in a bowl of ice water; drain again and pat dry.
9. In the other, cook the asparagus until crisp-tender, about 3 minutes.
10. Drain and cool under running water, then pat dry.
11. Cut the asparagus into 1/2-inch lengths.
12. In a large, deep skillet, fry the bacon in 1 teaspoon of the olive oil over high heat until crisp, about 5 minutes.
13. Drain the bacon on paper towels and coarsely chop it.
14. Pour off the fat and wipe out the skillet.
15. Heat the remaining 2 teaspoons olive oil in the skillet.
16. Add the potatoes and bacon and cook over moderately high heat, stirring, until the potatoes are just beginning to brown in spots, about 6 minutes.
17. Add 1/2 cup each of the chicken stock and clam juice and cook, stirring gently, until most of the liquid is absorbed, about 6 minutes.
18. Stir in the asparagus, butter, chives, dill and the remaining 1/4 cup each of chicken stock and clam juice.
19. Cook until most of the liquid is absorbed, about 5 minutes.
20. Season with salt and pepper and keep warm.
21. Heat a cast-iron grill pan or skillet.
22. Season the salmon with salt and pepper and grill over high heat until browned on the bottom, about 3 minutes.
23. Turn the salmon and cook until golden and crusty, about 2 minutes longer.
24. Spoon the potato hash onto 4 plates and top with the salmon.
25. Drizzle the garlicky vinaigrette and chive oil all around and serve immediately.

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Taken from www.foodandwine.com/recipes/curtos-grilled-salmon-bacon-and-potato-hash (may not work)