Caramelized salmon over a warm potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| ½ | pounds | ground andouille sausage |
| 2.00 | cup | julienne onions |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | tablespoon | chopped garlic |
| 2.00 | pounds | white potatoes; peeled, small-diced, |
| 1 | and cooked until tender | |
| ¼ | cup | creole mustard |
| ¼ | cup | chopped green onions; green part only |
| 8.00 | salmon fillets -; (4 oz ea) | |
| 1 | bayou blast; see * note | |
| 2.00 | cup | granulated sugar |
| 2.00 | tablespoon | finely-chopped fresh parsley leaves |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a large saute pan, over medium heat, add a tablespoon of the oil.
When the oil is hot, add the sausage. Brown the sausage for 2 minutes. Add the onions. Season with salt and pepper. Saute the onions for 4 minutes or until tender. Stir in the garlic and potatoes. Season with salt and pepper. Continue to saute for 4 minutes. Stir in the mustard and green onions. Remove from the heat and set aside. Season both sides of the salmon with Bayou Blast.
Dredge the salmon in the sugar, coating completely. Heat the remaining oil in two large saute pans. Add the salmon and cook for about 3 minutes on each side or until the salmon is caramelized.
Mound the warm potato salad in the center of each plate. Lay the salmon on top of the salad. Garnish with parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B60 broadcast 07-10-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
07-28-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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