Bbq Salmon Gravlox With Warm Potato Salad
| 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.
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Nutrition (calculated from recipe ingredients)
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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