Barbecued Salmon With Andouille And Potato Hash
- 3 Tbsp. Extra virgin olive oil
- 3 ounce Andouille sausage finely minced
- 1/2 c. Chopped onions
- 2 tsp Minced garlic
- 2 c. Cubed potatoes blanched
- 2 c. Veal reduction
- 1/4 c. Minced green onions
- 4 x Salmon fillets - (4 ounce ea)
- 1 1/4 c. Sweet barbecue sauce Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Flour
- 1 x Onion cut into thin rings
- 2 c. Vegetable oil
- 1 Tbsp. Finely-minced parsley
- In a saute/fry pan, heat 1 Tbsp. extra virgin olive oil. When the oil is warm, add in the Andouille sausage and render for 3 min. Add in the onions and saute/fry for 2 min. Add in the garlic and potatoes and saute/fry for 1 minute. Season with salt and pepper. Add in 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 min. Remove from the heat and keep hot.
- Season the salmon fillets with salt and pepper. In a saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, sear the salmon for 2 min on each side. Remove the pan from the heat and brush each fillet with a Tbsp. of the barbecue sauce. Place the pan in the oven and roast for 2 to 3 min for medium-rare.
- Season the flour with salt and pepper. Dredge the onions in the seasoned flour. In a saute/fry pan, heat the vegetable oil. When the oil is warm, add in the onion rings and fry till crispy and golden brown-brown, about 2 to 3 min, 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 c. of the barbecue sauce in the center of each plate. Spoon 1/2 c. 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.
Leave a review or comment