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Caramelized Salmon Over A Warm Potato Salad

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CATEGORY CUISINE TAG YIELD
Emlive01 4 Servings

INGREDIENTS

2 T Olive oil
1/2 lb Ground andouille sausage
2 c Julienne onions
Salt, to taste
Freshly-ground black pepper
to taste
1 T Chopped garlic
2 lb White potatoes, peeled
small-diced
And cooked until tender
1/4 c Creole mustard
1/4 c Chopped green onions, green
part only
8 Salmon fillets -, 4 oz ea
Bayou Blast, see * Note
2 c Granulated sugar
2 T Finely-chopped fresh parsley
leaves

INSTRUCTIONS

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe  which
is included in this collection.  In a large saute pan, over medium
heat, add a tablespoon of the oil.  When the oil is hot, add the
sausage. Brown the sausage for 2  minutes. Add the onions. Season with
salt and pepper. Saute the  onions for 4 minutes or until tender. Stir
in the garlic and  potatoes. Season with salt and pepper. Continue to
saute for 4  minutes. Stir in the mustard and green onions. Remove from
the heat  and set aside. Season both sides of the salmon with Bayou
Blast.  Dredge the salmon in the sugar, coating completely. Heat the
remaining oil in two large saute pans. Add the salmon and cook for
about 3 minutes on each side or until the salmon is caramelized.  Mound
the warm potato salad in the center of each plate. Lay the  salmon on
top of the salad. Garnish with parsley. This recipe yields  4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B60 broadcast 07-10-1998) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-28-1998  Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 642
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 115.8mg
Potassium: 1082.9mg
Carbohydrates: 144.7g
Fiber: 7.1g
Sugar: 106g
Protein: 5g


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