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1
In a mixing bowl, combine the salt and the Sweet Barbecue Sauce.
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2
Place the salmon, skin-side down, on several large sheets of plastic wrap.
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3
Cover the entire salmon with the curing mix, packing the cure into the salmon.
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4
Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin-side down on a 1/2 sheet pan.
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5
Place something heavy like a skillet, weights, or possibly a brick wrapped in plastic wrap on top of the salmon.
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6
This will help infuse the salmon into the mix.
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7
Chill the salmon for 24 hrs.
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8
In a large saute/fry pan, heat the oil.
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9
Add in the sausage and brown for 2 to 3 min.
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10
Add in the onions.
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11
Continue to cook for 1 minute.
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12
Add in the potatoes.
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13
Season with salt and pepper.
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14
Saute/fry for 3 to 4 min.
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15
Remove from the heat and stir in the garlic, green onions and minced egg.
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16
Set aside and keep hot.
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17
Remove the salmon from the refrigerator and wipe off the salt mix.
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18
Rinse the salmon under cool water, removing all the cure.
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19
Using a sharp knife, slice the salmon diagonally paper thin.
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20
To serve, mound some of the potato mix in the center of the plate.
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21
Place the BBQ salmon gravlax on the croutons and place around the potato mix.
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22
This recipe yields 8 servings.
