Barbecued Salmon With Andouille And Potato Hash
Instructions:
- 3 Tablespoon Olive oil
- 3 Ounce Andouille sausage; finely chopped
- 1/2 Cup Minced onions
- 2 Teaspoon Chopped garlic
- 2 Cup Cubed potatoes; blanched
- 2 Cup Veal reduction
- 1/4 Cup Chopped green onions
- 4 Salmon fillets −; (4 Ounce ea)
- 1 1/4 Cup Sweet barbecue sauce
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1/2 Cup Flour
- 1 Onion; cut into thin rings
- 2 Cup Vegetable oil
- 1 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.