Barbecued Salmon With Andouille And Potato Hash
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Barbecued Salmon With Andouille And Potato Hash
  Salmon    Potato  
Last updated 6/12/2012 12:58:29 AM. Recipe ID 21260. Report a problem with this recipe.
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      Title: Barbecued salmon with andouille and potato hash
 Categories: E.
      Yield: 4 Servings
 
      3 tb Olive oil
      3 oz Andouille sausage, finely
           Chopped
    1/2 c  Minced onions
      2 ts Chopped garlic
      2 c  Cubed potatoes, blanched
      2 c  Veal reduction
    1/4 c  Chopped green onions
      4    6-ounce salmon fillets
  1 1/4 c  Sweet barbecue sauce
           Salt and pepper
    1/2 c  Flour
      1    Onion, cut into thin rings
      2 c  Vegetable oil
      1 tb Finely chopped parsley
 
  In a sauté pan, heat 1 tablespoon olive oil. When the oil is hot, add
  the Andouille sausage and render for 3 minutes. Add the onions and
  sauté for 2 minutes. Add the garlic and potatoes and sauté 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 sauté 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
  sauté 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.
  
  Yield: 4 main-course servings
  




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Recipe ID 21260 (Apr 03, 2005)

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