Recipe courtesy of Emeril Lagasse
Total:
40 min
Prep:
13 min
Cook:
27 min
Yield:
4 main-course servings

Ingredients

  • 3 tablespoons olive oil
  • 3 ounces Andouille sausage, finely chopped
  • 1/2 cup minced onions
  • 2 teaspoons chopped garlic
  • 2 cups cubed potatoes, blanched
  • 2 cups veal reduction
  • 1/4 cup chopped green onions
  • 4 6-ounce salmon fillets
  • 1 1/4 cups sweet barbecue sauce
  • Salt and pepper
  • 1/2 cup flour
  • 1 onion, cut into thin rings
  • 2 cups vegetable oil
  • 1 tablespoon finely chopped parsley

Directions

In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, add the Andouille sausage and render for 3 minutes. Add the onions and saute for 2 minutes. Add the garlic and potatoes and saute for 1 minute. Season with salt and pepper. Add the veal reduction and green onions. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 minutes. Remove from the heat and keep warm. Season the salmon fillets with salt and pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, sear the salmon for 2 minutes on each side. Remove the pan from the heat and brush each fillet with a tablespoon of the barbecue sauce. Place the pan in the oven and roast for 2 to 3 minutes for medium rare. Season the flour with salt and pepper. Dredge the onions in the seasoned flour. In a saute pan, heat the vegetable oil. When the oil is hot, add the onion rings and fry until crispy and golden brown, about 2 to 3 minutes, stirring constantly. Remove from the oil and drain on a paper-lined plate. Season the onions with salt and pepper. To assemble, spoon about 1/4 cup of the barbecue sauce in the center of each plate. Spoon 1/2 cup of the hash in the center of the sauce. Lay the salmon fillet directly on top of the hash. Garnish with the fried onions and parsley.

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