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1
In a saute/fry pan, heat 1 Tbsp.
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2
extra virgin olive oil.
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3
When the oil is warm, add in the Andouille sausage and render for 3 min.
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4
Add in the onions and saute/fry for 2 min.
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5
Add in the garlic and potatoes and saute/fry for 1 minute.
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6
Season with salt and pepper.
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7
Add in the veal reduction and green onions.
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8
Bring the liquid up to a boil.
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9
Reduce the sauce to a simmer and cook for 3 to 4 min.
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10
Remove from the heat and keep hot.
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11
Season the salmon fillets with salt and pepper.
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12
In a saute/fry pan, heat the remaining extra virgin olive oil.
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13
When the oil is warm, sear the salmon for 2 min on each side.
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14
Remove the pan from the heat and brush each fillet with a Tbsp.
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15
of the barbecue sauce.
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16
Place the pan in the oven and roast for 2 to 3 min for medium-rare.
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17
Season the flour with salt and pepper.
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18
Dredge the onions in the seasoned flour.
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19
In a saute/fry pan, heat the vegetable oil.
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20
When the oil is warm, add in the onion rings and fry till crispy and golden brown-brown, about 2 to 3 min, stirring constantly.
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21
Remove from the oil and drain on a paper-lined plate.
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22
Season the onions with salt and pepper.
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23
To assemble, spoon about 1/4 c. of the barbecue sauce in the center of each plate.
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24
Spoon 1/2 c. of the hash in the center of the sauce.
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25
Lay the salmon fillet directly on top of the hash.
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26
Garnish with the fried onions and parsley.
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27
This recipe yields 4 main-course servings.
