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Barbecued Salmon with Andouille and Potato Hash

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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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