-
1
In a small baking dish, whisk both mustards with the honey, miso, 1 tablespoon of the vinegar and 1 tablespoon of water.
-
2
Add the salmon fillets and turn to coat.
-
3
Cover and refrigerate overnight.
-
4
Meanwhile, in a small saucepan, combine 1/4 cup of water and the remaining 1/4 cup of vinegar with the pickling spice, sugar and 1 teaspoon of salt.
-
5
Bring just to a simmer.
-
6
Let cool completely, then transfer to a bowl.
-
7
Add the carrot ribbons and toss to coat.
-
8
Cover and refrigerate for at least 4 hours or overnight; toss occasionally.
-
9
Preheat the oven to 350.
-
10
In a large ovenproof skillet, cook the bacon over moderate heat until browned, about 7 minutes.
-
11
Using a slotted spoon, transfer the bacon to paper towels to drain.
-
12
Add the potatoes to the skillet and cook over moderately high heat until browned on the bottom, about 3 minutes.
-
13
Toss the potatoes, season with salt and pepper and bake in the oven for about 15 minutes, until tender.
-
14
Stir in the bacon and chives and transfer to a plate; keep warm.
-
15
Leave the oven on; wipe out the skillet.
-
16
Remove the salmon fillets from the baking dish; scrape off any excess marinade.
-
17
In the skillet, heat the oil until shimmering.
-
18
Add the fillets skin side down and cook over moderate heat until browned and crisp, about 4 minutes.
-
19
Turn and cook until browned on the bottom, 2 to 3 minutes.
-
20
Transfer the skillet to the oven and bake for 5 minutes, until the salmon is medium.
-
21
Serve the salmon with the carrots and the potatoes.
