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1
In a saute pan, heat 1 tablespoon olive oil.
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2
When the oil is hot, add the Andouille sausage and render for 3 minutes.
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3
Add the onions and saute for 2 minutes.
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4
Add the garlic and potatoes and saute for 1 minute.
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5
Season with salt and pepper.
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6
Add the veal reduction and green onions.
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7
Bring the liquid up to a boil.
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8
Reduce the sauce to a simmer and cook for 3 to 4 minutes.
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9
Remove from the heat and keep warm.
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10
Season the salmon fillets with salt and pepper.
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11
In a saute pan, heat the remaining olive oil.
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12
When the oil is hot, sear the salmon for 2 minutes on each side.
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13
Remove the pan from the heat and brush each fillet with a tablespoon of the barbecue sauce.
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14
Place the pan in the oven and roast for 2 to 3 minutes for medium rare.
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15
Season the flour with salt and pepper.
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16
Dredge the onions in the seasoned flour.
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17
In a saute pan, heat the vegetable oil.
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18
When the oil is hot, add the onion rings and fry until crispy and golden brown, about 2 to 3 minutes, stirring constantly.
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19
Remove from the oil and drain on a paper-lined plate.
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20
Season the onions with salt and pepper.
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21
To assemble, spoon about 1/4 cup of the barbecue sauce in the center of each plate.
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22
Spoon 1/2 cup of the hash in the center of the sauce.
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23
Lay the salmon fillet directly on top of the hash.
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24
Garnish with the fried onions and parsley.
