BBQ Salmon over Andouille Potato Hash with Crispy Fried Onions

Total Time:
50 min
15 min
35 min

4 main-course servings

  • 3 tablespoons olive oil
  • 3 ounces ground andouille sausage
  • 1/2 cup chopped yellow onions
  • 2 teaspoons chopped garlic
  • Salt and freshly ground black pepper
  • 1/2 cup fresh tomatoes, peeled, seeded and chopped
  • 2 cups cubed potatoes, blanched until fork tender
  • 1 cup veal reduction
  • 2 tablespoons chopped green onions
  • 4 (6-ounce) salmon fillets, skin removed
  • 1 1/4 cups sweet barbecue sauce (recipe from above)
  • 1/2 cup flour
  • 1 onion, cut into thin rings
  • 2 cups vegetable oil
  • 1 cup Emeril's Homemade Worcestershire Sauce, recipe follows
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons olive oil
  • 6 cups coarsely chopped onions
  • 4 jalapenos, with stems and seeds, chopped (3/4 cup)
  • 2 tablespoons minced garlic
  • 2 teaspoons freshly ground black pepper
  • 4 cans (2 ounces each) anchovy fillets
  • 1/2 teaspoon whole cloves
  • 2 tablespoons salt
  • 2 whole medium lemons, skin and pith removed
  • 4 cups dark corn syrup
  • 2 cups Steen?s 100 percent Pure Cane Syrup
  • 2 quarts distilled white vinegar
  • 4 cups water
  • 3/4 pound fresh horseradish, peeled and grated (about 3 cups)
  • Preheat the fryer to 360 degrees F. In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, add the andouille sausage and render for 3 minutes. Add the onions and saute for 2 minutes. Add the garlic and tomatoes and saute for 1 minute. Season with salt and pepper. Place the potatoes in the fryer and cook until golden, about 5 minutes. Remove the potatoes from the oil and place them in the andouille sausage mixture. Add the veal reduction. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 minutes. Remove from the heat, stir in the green onions and keep warm.

  • Season the salmon fillets with salt and pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, sear the salmon for 2 to 3 minutes on each side for medium rare. Remove the pan from the heat and brush each fillet with a tablespoon of the barbecue sauce. Season the flour with salt and pepper. Dredge the onions in the seasoned flour. In a saucepan, heat the vegetable oil. When the oil is hot, add the onions and fry until crispy and golden brown, about 2 to 3 minutes, stirring constantly. Remove from the oil and drain on a paper towels. Season the onions with salt and pepper. To assemble, spoon about 1/4 cup of the 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 and spoon the Worcestershire sauce over the fish. Garnish with the fried onions and parsley.

  • Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat. Saute for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening.

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