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.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.