BBQ Salmon Over Andouille Potato Hash With Crispy Fried Onions
- 3 tablespoons olive oil
- 3 ounces ground andouille sausage
- 1/2 cup chopped yellow onions
- 2 teaspoons chopped garlic
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup chopped peeled seeded fresh tomatoes
- 2 cups cubed potatoes blanched until
- fork tender
- 1 cup veal reduction
- 2 tablespoons chopped green onions
- 4 salmon fillets - (6 oz ea) skin removed
- 1 1/4 cups Sweet Barbecue Sauce (see recipe)
- 1/2 cup flour
- 1 onion cut thin rings
- 2 cups vegetable oil
- 1 cup Emerils Homemade Worcestershire Sauce (see recipe)
- 1 tablespoon finely-chopped parsley
Preheat the fryer to 360 degrees.
In a sauté pan, heat 1 tablespoon olive oil. When the oil is hot, add the andouille sausage and render for 3 minutes. Add the onions and sauté for 2 minutes. Add the garlic and tomatoes and sauté for 1 minute. Season with salt and pepper.
Place the potatoes in the fryer and cook until golden, about 5 minutes. Remove the potatoes from the oil and place them in the andouille sausage mixture. Add the veal reduction. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 minutes. Remove from the heat, stir in the green onions and keep warm.
Season the salmon fillets with salt and pepper. In a sauté pan, heat the remaining olive oil. When the oil is hot, sear the salmon for 2 to 3 minutes on each side for medium-rare. Remove the pan from the heat and brush each fillet with a tablespoon of the barbecue sauce.
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 hot, add the onions and fry until crispy and golden brown, about 2 to 3 minutes, stirring constantly. Remove from the oil and drain on a paper towels. Season the onions with salt and pepper.
To assemble, spoon about 1/4 cup of the 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 and spoon the Worcestershire sauce over the fish. Garnish with the fried onions and parsley.
This recipe yields 4 main-course servings.
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