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
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