Recipe - Barbecued Salmon With Andouille And Potato Hash

3 tablespoon Olive oil
3 ounce Andouille sausage; finely
chopped
One half cup Minced onions
2 teaspoon Chopped garlic
2 cup Cubed potatoes; blanched
2 cup Veal reduction
One fourth cup Chopped green onions
4 6ounce salmon fillets
1 One fourth cup Sweet barbecue sauce
Salt and pepper
One half cup Flour
1 Onion; cut into thin rings
2 cup Vegetable oil
1 tablespoon Finely chopped parsley

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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 paperlined plate. Season
the onions with salt and pepper. To assemble, spoon about One fourth cup of the
barbecue sauce in the center of each plate. Spoon One half 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 maincourse servings

Posted to recipeludigest by molony molony@scsn.net on Mar 16, 1998