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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