Bbq Salmon Gravlox With Warm Potato Salad

Recipe Ingredients

1/2 cup	118ml	Kosher salt
2 cups	474ml	Sweet Barbecue Sauce - see * Note
2 lbs	908g / 32oz	Fresh skin-on salmon fillet - pin bones removed,
		And rinsed under cold water
1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Ground fresh andouille sausage
		Or other smoked sausage
1/2 cup	31g / 1.1oz	Minced onions
1 lb	454g / 16oz	Idaho potatoes - peeled, diced small,
		And cooked until tender
1 teaspoon	5ml	Chopped garlic
2 tablespoons	30ml	Chopped green onions, green part only
3		Hard-boiled eggs - chopped
16		Toasted cornbread crouton rounds

Recipe Instructions

* Note: See the "Sweet Barbecue Sauce" recipe which is included in this collection.

In a mixing bowl, combine the salt and the Sweet Barbecue Sauce. Place the salmon, skin-side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin-side down on a 1/2 sheet pan. Place something heavy like a skillet, weights, or a brick wrapped in plastic wrap on top of the salmon. This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours.

In a large saute pan, heat the oil. Add the sausage and brown for 2 to 3 minutes. Add the onions. Continue to cook for 1 minute. Add the potatoes. Season with salt and pepper. Saute for 3 to 4 minutes. Remove from the heat and stir in the garlic, green onions and chopped egg. Set aside and keep warm.

Remove the salmon from the refrigerator and wipe off the salt mixture. Rinse the salmon under cold water, removing all the cure. Using a sharp knife, slice the salmon diagonally paper thin.

To serve, mound some of the potato mixture in the center of the plate. Place the BBQ salmon gravlax on the croutons and place around the potato mixture.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C31) - from the TV FOOD - NETWORK

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