Barbecued Salmon With Andouille And Potato Hash

Recipe Ingredients

3 tablespoons	45ml	Olive oil
3 oz	85g	Andouille sausage - finely chopped
1/2 cup	31g / 1.1oz	Minced onions
2 teaspoons	10ml	Chopped garlic
2 cups	474ml	Cubed potatoes - blanched
2 cups	474ml	Veal reduction
1/4 cup	15g / 0.5oz	Chopped green onions
4		Salmon fillets - (4 oz ea)
1 1/4 cups	296ml	Sweet barbecue sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Flour
1		Onion - cut into thin rings
2 cups	474ml	Vegetable oil
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

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 1/4 cup of the barbecue sauce in the center of each plate. Spoon 1/2 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.

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

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