Barbecued salmon with andouille & potato hash

4 servings

Ingredients

Quantity Ingredient
3.00 tablespoon olive oil
3.00 ounce andouille sausage; finely chopped
½ cup minced onions
2.00 teaspoon chopped garlic
2.00 cup cubed potatoes; blanched
2.00 cup veal reduction
¼ cup chopped green onions
4.00 salmon fillets -; (4 oz ea)
1¼ cup sweet barbecue sauce
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup flour
1.00 onion; cut into thin rings
2.00 cup vegetable oil
1.00 tablespoon finely-chopped parsley

Directions

In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, add the Andouille sausage and render for 3 minutes. Add the onions and saute for 2 minutes. Add the garlic and potatoes and saute for 1 minute. Season with salt and pepper. Add the veal reduction and green onions. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 minutes. Remove from the heat and keep warm.

Season the salmon fillets with salt and pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, sear the salmon for 2 minutes on each side. Remove the pan from the heat and brush each fillet with a tablespoon of the barbecue sauce. Place the pan in the oven and roast for 2 to 3 minutes for medium-rare. Season the flour with salt and pepper. Dredge the onions in the seasoned flour. In a saute pan, heat the vegetable oil. When the oil is hot, add the onion rings and fry until crispy and golden-brown, about 2 to 3 minutes, stirring constantly. Remove from the oil and drain on a paper-lined plate. Season the onions with salt and pepper. To assemble, spoon about ¼ cup of the barbecue sauce in the center of each plate.

Spoon ½ cup of the hash in the center of the sauce. Lay the salmon fillet directly on top of the hash. Garnish with the fried onions and parsley. This recipe yields 4 main-course servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A16 broadcast 02-07-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-24-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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