Jason Weaver's Barbecued Salmon and Sherry Dressed Potato Salad

Jason Weaver

3shallots, minced
¼cup sherry vinegar
½teaspoon Dijon mustard
¼cup honey
¾cup grapeseed or canola oil
½teaspoon white truffle oil
1pound fingerling potatoes
Coarse salt and freshly ground black pepper
45-ounce portions salmon fillet
1cup prepared barbecue sauce
2tablespoons 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.

Category: Fish & Seafood | Salads