Seared Wild Salmon with Potatoes, Asparagus and Sauce Gribiche – Marcel’s Culinary Experience

Ingredients

• 1 large shallot, minced
• 2 T. red wine vinegar
• 1 large egg
• 1 T. Dijon mustard
• 1/3 – ½ cup olive oil
• 2 t. minced capers
• 2 pounds waxy potatoes (Yukon gold, red bliss, fingerling, etc.) cut into ¾” dice
• 12 oz. asparagus spears, cut into 1 ½” lengths
• 3 scallions, sliced thinly
• 2 T. unsalted butter
• salt and pepper to taste
• 24 oz. wild salmon filet, skin removed
• 1 T. cornstarch
• 1 T. brown sugar
• 3 T. olive or vegetable oil