| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Olive oil |
| 3 | oz | Andouille sausage; finely chopped |
| 1/2 | c | Minced onions |
| 2 | ts | Chopped garlic |
| 2 | c | Cubed potatoes; blanched |
| 2 | c | Veal reduction |
| 1/4 | c | Chopped green onions |
| 4 | 6-ounce salmon fillets | |
| 1 1/4 | c | Sweet barbecue sauce |
| Salt and pepper | ||
| 1/2 | c | Flour |
| 1 | Onion; cut into thin rings | |
| 2 | c | Vegetable oil |
| 1 | tb | Finely chopped parsley |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA16 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 potatoes and sauté 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 sauté 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 sauté 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. Yield: 4 main-course servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998
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