Bbq Salmon Gravlox With Warm Potato Salad Recipe

In a mixing bowl, combine the salt and the Sweet Barbecue Sauce.

Place the salmon, skin-side down, on several large sheets of plastic wrap.

Cover the entire salmon with the curing mix, packing the cure into the salmon.

Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin-side down on a 1/2 sheet pan.

Place something heavy like a skillet, weights, or possibly a brick wrapped in plastic wrap on top of the salmon.

This will help infuse the salmon into the mix.

Chill the salmon for 24 hrs.

In a large saute/fry pan, heat the oil.

Add in the sausage and brown for 2 to 3 min.

Add in the onions.

Continue to cook for 1 minute.

Add in the potatoes.

Season with salt and pepper.

Saute/fry for 3 to 4 min.

Remove from the heat and stir in the garlic, green onions and minced egg.

Set aside and keep hot.

Remove the salmon from the refrigerator and wipe off the salt mix.

Rinse the salmon under cool water, removing all the cure.

Using a sharp knife, slice the salmon diagonally paper thin.

To serve, mound some of the potato mix in the center of the plate.

Place the BBQ salmon gravlax on the croutons and place around the potato mix.

This recipe yields 8 servings.