| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive01 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Ground andouille sausage |
| 2 |
c |
Julienne onions |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
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 |
tb |
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.
A Message from our Provider:
“Have you made God smile today?”