Barbecued Salmon With Andouille And Potato Hash

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cateory: seasonal

Barbecued Salmon With Andouille And Potato Hash

Reviews: 198

Ingredients:

How to make
Barbecued Salmon With Andouille And Potato Hash

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.

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Barbecued Salmon With Andouille And Potato Hash