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Bbq Salmon Gravlox With Warm Potato Salad
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/2 Cup Kosher salt
Cup Sweet BBQ Sauce; (see recipe in Emeril's Creole Christmas Cookbook, 1997)
Piece fresh salmon fillet; skin on, pin bones removed and rinsed under cold water (2 pound)
Tablespoon Olive oil
/2 Pound Ground fresh andouille sausage or other smoked sausage
/2 Cup Minced onions
Pound Idaho potatoes; peeled, small diced and cooked until tender
Teaspoon Chopped garlic
Tablespoon Chopped green onions; green part only
Hard boiled eggs; chopped
6 Toasted cornbread crouton rounds
In a mixing bowl, combine the salt and the sweet BBQ sauce. Place the
salmon, skin side down, on several large sheets of plastic wrap. Cover the
entire salmon with the curing mixture, packing the cure into the salmon.
Wrap the salmon completely and tightly in the plastic wrap and place the
salmon, skin side down on a 1/2 sheet pan. Place something heavy like a
skillet, weights, or a brick wrapped in plastic wrap on top of the salmon.
This will help infuse the salmon into the mixture. Refrigerate the salmon
for 24 hours. In a large saute pan, heat the oil. Add the sausage and brown
for 2 to 3 minutes. Add the onions. Continue to cook for 1 minute. Add the
potatoes. Season with salt and pepper. Saute for 3 to 4 minutes. Remove from
the heat and stir in the garlic, green onions and chopped egg. Set aside and
keep warm. Remove the salmon from the refrigerator and wipe off the salt
mixture. Rinse the salmon under cold water, removing all the cure. Using a
sharp knife, slice the salmon diagonally pa per thin. To serve, mound some
of the potato mixture in the center of the plate. Place the BBQ salmon
gravlax on the croutons and place around the potato mixture.
Yield: 8 servings
Bbq Salmon Gravlox With Warm Potato Salad
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