Bbq Salmon Gravlox With Warm Potato Salad

Jesus must have been an amazing preacher, because the Scripture tells us that when He preached people were amazed, which would make Him an amazing preacher. But what was the source of their amazement? He taught as one who had authority, not like the scribes and Pharisees. It is to be feared that we have far too many scribes and Pharisees in pulpits today. They do not preach with authority and the people are not amazed - amused, perhaps, but not amazed.

Don Kistler

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	T	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	t	Chopped garlic
2	T	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.

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 10343 Calories From Fat: 6987 Total Fat: 785.1g Cholesterol: 4244.9mg Sodium: 28890.8mg Potassium: 3483.5mg Carbohydrates: 205.9g Fiber: 3.2g Sugar: 5.6g Protein: 629.5g