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Barbecued Salmon With Andouille And Potato Hash
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Tablespoon Olive oil
Ounce Andouille sausage; finely chopped
/2 Cup Minced onions
Teaspoon Chopped garlic
Cup Cubed potatoes; blanched
Cup Veal reduction
/4 Cup Chopped green onions
Salmon fillets −; (4 Ounce ea)
1/4 Cup Sweet barbecue sauce
Salt; to taste
Freshly−ground black pepper; to taste
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/2 Cup Flour
Onion; cut into thin rings
Cup Vegetable oil
Tablespoon Finely−chopped parsley
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 1/4 cup of the barbecue 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. Garnish with the
fried onions and parsley. This recipe yields 4 main−course servings.
Barbecued Salmon With Andouille And Potato Hash
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