Seared Wild Salmon with Potatoes, Asparagus and Sauce Gribiche

Name: Seared Wild Salmon with Potatoes, Asparagus and Sauce Gribiche
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; pepper; 24 oz. wild salmon filet, skin removed; 1 T. cornstarch; 1 T. brown sugar; 3 T. olive or vegetable oil

marcelsculinaryexperience.com

For the Sauce 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 For the Potatoes 2 pounds waxy potatoes (Yukon gold, red bliss,...

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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
pepper
24 oz. wild salmon filet, skin removed
1 T. cornstarch
1 T. brown sugar
3 T. olive or vegetable oil