Bbq Salmon Over Andouille Potato Hash With Crispy Fried Onio

Directions

1. Preheat the fryer to 360 degrees.
2. 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 tomatoes and saute/fry for 1 minute. Season with salt and pepper.
3. Place the potatoes in the fryer and cook till golden brown, about 5 min. Remove the potatoes from the oil and place them in the andouille sausage mix. Add in the veal reduction. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 min. Remove from the heat, stir in the green onions and keep hot.
4. 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 to 3 min on each side for medium-rare. Remove the pan from the heat and brush each fillet with a Tbsp. of the barbecue sauce.
5. 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 warm, add in the onions and fry till crispy and golden, about 2 to 3 min, stirring constantly. Remove from the oil and drain on a paper towels. Season the onions with salt and pepper.
6. To assemble, spoon about 1/4 c. of the 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 and spoon the Worcestershire sauce over the fish. Garnish with the fried onions and parsley.
7. This recipe yields 4 main-course servings.