Green Onion Wrapped Salmon on Chowder

Instructions

1. Simmer the tops of 8 green onions in hot water for 30 seconds, then put in cold water, set aside.

2. Brown 1 sliced bacon in a pan over med-low heat. Dice The Yukon gold potatoes into cubes. Put them in water.

3. Take 1 leek, cut off the bottom, then cut it into half, slice them up. Wash them well.

4. By the time, our bacon pieces are cooked. Add 1 clove garlic, the sliced leek, 1 pinch salt, and 1/2 tsp butter in the pan. Stir and saute for 10 minutes. Add the diced Yukon gold potatoes, add enough water (about 3-4 cups) to cover, then add a pinch of salt, and a pinch cayenne. Bring it to a simmer, turn the heat to low. Simmer for about 15 minutes or until the potatoes are tender. After that, turn off the heat and reserve.

5. Take the salmon fillets, remove its \"pin bones\". Find the salmon belly, use a knife to center cut the salmon meat from the skin. We get a thick part and a thin part salmon meat. Cut the thick part into half vertically. Slice the thin part into half horizontally. Add salt, pepper and tarragon mustard on the top side of the thick parts. Top the each top side with the thin part. These is the salmon box.

6. Place 2 green onion tops in \"+\", place the salmon box on it, use the green onions to \"tie\" the salmon box. flip it over.

7. Add some olive oil in a pan, and put a paper in, let wet with the olive oil. Place the salmon boxes on the paper. Brush the top sides of the salmon boxes with a little olive oil. Put the pan over a heat for 10 seconds, then put it in an oven at 375F for 15 minutes or until \"done\".

8. Heat the soup back up, add a little of green onion, adjust the taste. Transfer to a serving plate, topped with the salmon cubes. Add some red chile sauce and salt to garnish. Enjoy!