Shallot-butter salmon

Week 2: Shallot-butter salmon with Blue Lake green beans and German potatoes

How German is this recipe for German potatoes?

I dunno, and it doesn't matter - it's delicious.

Some would call it a "German potato salad," the type often served with bratwurst and braised cabbage at Oktoberfest.

But "salad" doesn't sound right to me because I like to eat this dish warm. And who wants a warm salad? Sounds gross.

So I'm just calling it German potatoes. It's a side dish I've made dozens of times at Seasoned Catering, and my meal delivery customers love it.

But what's special about it?

It's got bacon!

That should be enough reason to enjoy it. But wait - it gets better.

After I cook the bacon, I strain it out and sweat some onions in the bacon fat. Red wine vinegar, agave syrup, and seasonings go in the pan, and I bring the mixture to a boil.

Then it's all folded together into the hot, boiled potatoes, which absorb all that sweet, tangy, bacony goodness to make a knockout side dish.

I like to pair it with salmon. For this recipe, I steamed sockeye salmon in the oven with butter, shallots, and lemon.

Garnish with some blanched Blue Lake green beans, and you've got a colorful, high-protein entree that hits the spot for a post-workout meal.

Here's the nutrition breakdown:

Calories: 810

Protein: 63g

Carbs: 72g

Fat: 30g

Chef's tip: Serve these German potatoes at Thanksgiving instead of mashed potatoes, and you'll become an instant holiday legend.

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