1/2 cup kosher salt
2 cups Sweet BBQ Sauce (see recipe in Emeril's Creole Christmas Cookbook, 1997)
1 (2 pound) piece of fresh salmon fillet, skin on, pin bones removed and rinsed under cold water
1 tablespoon olive oil
1/2 pound ground fresh andouille sausage or other smoked sausage
1/2 cup minced onions
1 pound baking potatoes, peeled, small diced and cooked until tender
1 teaspoon chopped garlic
2 tablespoons chopped green onions, green part only
3 hard boiled eggs, chopped
16 toasted cornbread crouton rounds
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