BBQ Salmon Over Andouille Potato Hash With Crispy Fried Onio

Recipe Ingredients

3 tablespoons	45ml	Olive oil
3 oz	85g	Ground andouille sausage
1/2 cup	31g / 1.1oz	Chopped yellow onions
2 teaspoons	10ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Chopped peeled seeded fresh tomatoes
2 cups	474ml	Cubed potatoes - blanched until
		Fork tender
1		Cup veal reduction
2 tablespoons	30ml	Chopped green onions
4		Salmon fillets - (6 oz ea) - skin removed
1 1/4 cups	296ml	Sweet Barbecue Sauce - (see recipe)
1/2 cup	31g / 1.1oz	Flour
1		Onion - cut thin rings
2 cups	474ml	Vegetable oil
1 cup	237ml	Emeril's Homemade Worcestershire Sauce - (see recipe)
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

Preheat the fryer to 360 degrees.

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 tomatoes and saute for 1 minute. Season with salt and pepper.

Place the potatoes in the fryer and cook until golden, about 5 minutes. Remove the potatoes from the oil and place them in the andouille sausage mixture. Add the veal reduction. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 minutes. Remove from the heat, stir in the green onions 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 to 3 minutes on each side for medium-rare. Remove the pan from the heat and brush each fillet with a tablespoon of the barbecue sauce.

Season the flour with salt and pepper. Dredge the onions in the seasoned flour. In a saucepan, heat the vegetable oil. When the oil is hot, add the onions and fry until crispy and golden brown, about 2 to 3 minutes, stirring constantly. Remove from the oil and drain on a paper towels. Season the onions with salt and pepper.

To assemble, spoon about 1/4 cup of the 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 and spoon the Worcestershire sauce over the fish. Garnish with the fried onions and parsley.

This recipe yields 4 main-course servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP09) - from the TV FOOD - NETWORK

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