Recipe courtesy of Emeril Lagasse
Yield:
2 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1/2 pound ground andouille sausage
  • 2 cups julienne onions
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 2 pounds white potatoes, peeled, small diced and cooked until tender
  • 1/4 cup Creole Mustard
  • 1/4 cup chopped green onions, green part only
  • 8 (4-ounce) salmon fillets
  • Essence, recipe follows
  • 2 cups granulated sugar
  • 2 tablespoons finely chopped fresh parsley leaves
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

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 Essence. 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Categories:

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