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Ingredients
- 3 Tbsp. Extra virgin olive oil
- 3 ounce Andouille sausage, finely minced
- 1/2 c. Minced yellow onions
- 2 tsp Minced garlic Salt Freshly grnd black pepper
- 1/2 c. Fresh tomatoes, peeled, seeded and minced
- 2 c. Cubed potatoes, blanched till fork tender
- 1 c. Veal reduction
- 2 Tbsp. Minced green onions
- 4 x Salmon fillets, each 6 ounces
- 1 1/4 c. Sweet barbecue sauce
- 1/2 c. Flour
- 1 x Onion, cut into thin rings
- 2 c. Vegetable oil
- 1 c. Worcestershire sauce
- 1 Tbsp. Finely minced parsley
Directions
- In a saute/fry pan, heat 1 Tbsp. extra virgin olive oil. When the oil is warm, add in the andouille sausage and render for 3 min. Add in the onions and saute/fry for 2 min. Add in the garlic and tomatoes and saute/fry for one minute. Season with salt and pepper. Add in the potatoes and cook for 2 min. Add in the veal reduction. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 min. Remove from the heat, stir in the green onions and keep hot.
- Season the salmon fillets with salt and pepper. In a saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, sear the salmon for 2 to 3 min on each side for medium rare. Remove the pan from the heat and brush each fillet with a Tbsp. of the barbecue sauce.
- Season the flour with salt and pepper. Dredge the onions in the seasoned flour. In a sauce pan, heat the vegetable oil. When the oil is warm, add in the onions and fry till crispy and golden, about 2 to 3 min, stirring constantly. Remove from the oil and drain on paper towels. Season the onions with salt and pepper.
- To assemble, spoon about 1/4 c. of the sauce in the center of each plate.
- Spoon 1/2 c. of the hash in the center of the sauce. Lay the salmon fillet directly on top of the hash and spoon the Worcestershire sauce over the fish. Garnish with the fried onions and parsley.
- Yields: 4 main-course servings
- NOTES : Emeril's Fish Food Food Correspondent Emeril Lagasse came up with a way to make barbecue salmon indoors and without a grill. Airdate: 3/27/98:
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