Barbecued salmon with andouille and potato hash

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
3 ounces Andouille sausage, finely
Chopped
½ cup Minced onions
2 teaspoons Chopped garlic
2 cups Cubed potatoes, blanched
2 cups Veal reduction
¼ cup Chopped green onions
4 6-ounce salmon fillets
1¼ cup Sweet barbecue sauce
Salt and pepper
½ cup Flour
1 Onion, cut into thin rings
2 cups Vegetable oil
1 tablespoon Finely chopped parsley

Directions

In a saut‚ pan, heat 1 tablespoon olive oil. When the oil is hot, add the Andouille sausage and render for 3 minutes. Add the onions and saut‚ for 2 minutes. Add the garlic and potatoes and saut‚ 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 saut‚ 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 saut‚ 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.

Yield: 4 main-course servings

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