Jason Weaver's Barbecued Salmon and Sherry Dressed Potato Salad
|¼||cup sherry vinegar|
|½||teaspoon Dijon mustard|
|¾||cup grapeseed or canola oil|
|½||teaspoon white truffle oil|
|1||pound fingerling potatoes|
|Coarse salt and freshly ground black pepper|
|4||5-ounce portions salmon fillet|
|1||cup prepared barbecue sauce|
|2||tablespoons grapeseed or canola oil, to cook fish|
Preheat the oven to 350 degrees. Saute the shallots in a small amount of grapeseed oil. Remove from heat and transfer them to a small mixing bowl. Whisk in sherry vinegar, Dijon mustard, honey, white truffle oil, and ¾ cup grapeseed oil; set aside.
Wash potatoes and cut in half. Season them with salt and pepper, and toss with 3 tablespoons of the sherry dressing. Roast them in a preheated oven 20 minutes, or until they are tender but not mushy. Cool them to room temperature.
Season the salmon with coarse salt and pepper. Preheat a nonstick skillet until it is hot and sear the salmon on all sides. The salmon will be almost cooked through. Transfer it to a baking sheet, brush it with some of the barbecue sauce, and cook just until the salmon is hot.
Serve the salmon over a warm ragout of short ribs, tossed at the last minute with some of the barbecue sauce. Toss the potato salad with a bit more of the sherry dressing, add your favorite herbs (parsley, thyme, and chives are great), and serve as an accompaniment to the salmon.
Recipe serves 4.
Note: Jason Weaver's Short Rib Ragout may be found in the Recipe Archives.