Name: Bbq Salmon Gravlox with Warm Potato Salad
Ingredients: 1/2 c Kosher salt; 2 c Sweet BBQ Sauce; (see recipe in; ; Emeril's Creole; ; Christmas Cookbook,; ; 1997); 1 Piece fresh salmon fillet; skin on, pin bones; ; removed and rinsed; ; under cold water (2; ; pound); 1 tb Olive oil; 1/2 lb Ground fresh andouille sausage or other; ; smoked sausage; 1/2 c Minced onions; 1 lb Idaho potatoes; peeled, small diced; ; and cooked until; ; tender; 1 ts Chopped garlic; 2 tb Chopped green onions; green part only; 3 Hard boiled eggs; chopped; 16 Toasted cornbread crouton rounds

CATEGORY	CUISINE	TAG	YIELD
Eggs		Emlive09	1	servings

INGREDIENTS

1/2	c	Kosher salt
2	c	Sweet BBQ Sauce; (see recipe in
		; Emeril's Creole
		; Christmas Cookbook,
		; 1997)
1		Piece fresh salmon fillet; skin on, pin bones
		; removed and rinsed
		; under cold water (2
		; pound)
1	tb	Olive oil
1/2	lb	Ground fresh andouille sausage or other
		; smoked sausage
1/2	c	Minced onions
1	lb	Idaho potatoes; peeled, small diced
		; and cooked until
		; tender
1	ts	Chopped garlic
2	tb	Chopped green onions; green part only
3		Hard boiled eggs; chopped
16		Toasted cornbread crouton rounds

INSTRUCTIONS

In a mixing bowl, combine the salt and the sweet BBQ sauce. Place the
salmon, skin side down, on several large sheets of plastic wrap.
Cover the entire salmon with the curing mixture, packing the cure
into the salmon. Wrap the salmon completely and tightly in the
plastic wrap and place the salmon, skin side down on a 1/2 sheet pan.
Place something heavy like a skillet, weights, or a brick wrapped in
plastic wrap on top of the salmon. This will help infuse the salmon
into the mixture. Refrigerate the salmon for 24 hours. In a large
saute pan, heat the oil. Add the sausage and brown for 2 to 3
minutes. Add the onions. Continue to cook for 1 minute. Add the
potatoes. Season with salt and pepper. Saute for 3 to 4 minutes.
Remove from the heat and stir in the garlic, green onions and chopped
egg. Set aside and keep warm. Remove the salmon from the refrigerator
and wipe off the salt mixture. Rinse the salmon under cold water,
removing all the cure. Using a sharp knife, slice the salmon
diagonally pa per thin. To serve, mound some of the potato mixture in
the center of the plate. Place the BBQ salmon gravlax on the croutons
and place around the potato mixture.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 714 Calories (kcal); 20g Total Fat; (24% calories from
fat); 45g Protein; 90g Carbohydrate; 88mg Cholesterol; 45266mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC31
Converted by MM_Buster v2.0n.

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