Barbecued Salmon With Andouille And Potato Hash
Ingredients
- 3 tbsp olive oil, divided
- 3 oz andouille sausage, finely chopped
- 0.5 cup minced onions
- 2 tsp chopped garlic
- 2 cup cubed potatoes, blanched
- 2 cup veal or beef reduction
- 0.3 cup chopped green onions
- 4 each salmon fillets (4 oz each)
- 1 0.3 cup sweet barbecue sauce
- 1 tsp salt
- 0.5 cup flour
- 1 each onion, cut into thin rings
- 2 cup vegetable oil for frying
- 1 tbsp finely chopped parsley
Instructions
- 1
In a sauté pan, heat 1 tablespoon olive oil. Add the andouille sausage and render for 3 minutes. Add the onions and sauté for 2 minutes.
- 2
Add the garlic and blanched potatoes and sauté for 1 minute. Season with salt and pepper.
- 3
Add the veal reduction and green onions. Bring to a boil, then reduce to a simmer and cook for 3 to 4 minutes. Keep warm.
- 4
Season the salmon fillets with salt and pepper. In a sauté pan, heat the remaining olive oil. Sear the salmon for 2 minutes per side.
- 5
Remove from heat and brush each fillet with a tablespoon of BBQ sauce. Return to oven and roast for 2 to 3 minutes for medium-rare.
- 6
Season the flour with salt and pepper. Dredge the onion rings in the seasoned flour.
- 7
Heat vegetable oil in a sauté pan, add onion rings and fry until crispy and golden-brown, about 2 to 3 minutes. Drain on paper towels.
- 8
To serve, place the potato hash on the plate, top with a salmon fillet, and garnish with crispy onion rings and parsley.