BBQ Salmon Gravlox With Warm Potato Salad
BBQ-cured salmon gravlax sliced paper thin and served over a warm andouille potato salad with hard-boiled eggs on cornbread croutons.
Ingredients
- 0.5 cup kosher salt
- 2 cup sweet BBQ sauce
- 2 lb fresh salmon fillet, skin on, pin bones removed
- 1 tbsp olive oil
- 0.5 lb ground fresh andouille sausage
- 0.5 cup minced onions
- 1 lb Idaho potatoes, peeled, small diced and cooked
- 1 tsp chopped garlic
- 2 tbsp chopped green onions
- 3 hard-boiled eggs, chopped
- 16 toasted cornbread crouton rounds
Instructions
- 1
Combine the salt and BBQ sauce. Place salmon skin-side down on plastic wrap. Cover entirely with the curing mixture. Wrap tightly in plastic and place on a sheet pan with something heavy on top. Refrigerate for 24 hours.
- 2
In a large saute pan, heat the oil. Add the andouille and brown for 2-3 minutes. Add the onions and cook 1 minute. Add the cooked potatoes, season, and saute 3-4 minutes.
- 3
Remove from heat and stir in garlic, green onions and chopped egg. Keep warm.
- 4
Remove salmon from refrigerator, wipe off cure, and rinse under cold water. Using a sharp knife, slice the salmon diagonally paper thin.
- 5
Mound potato mixture in the center of each plate. Arrange salmon slices on cornbread croutons and place around the potato salad.