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