- 2 cups cubed (1/2-inch) russet potatoes (about 2 pounds)
- 3 teasppons salt
- 2 tablespoons olive oil
- 1/4 pound Andouille sausage, fresh or smoked, crumbled or chopped
- 1/2 cup minced onion
- 1 tablespoon chopped garlic
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Emeril's Original Essence or Creole seasoning
- 1 cup beef broth
- 1 tablespoon butter
- Four 6-ounce salmon fillets about 1-inch thick
- 1/2 cup Barbecue Sauce, recipe follows
- Fried Onion Rings for garnish, recipe follows
- 2 tablespoons chopped fresh parsley
- Spicy Tomato Gastrique, for drizzling, recipe follows
Spicy Tomato Gastrique
- 3/4 cup sugar
- 6 tablespoons Crystal hot sauce, or your favorite
- 5 1/2 tablespoons cider vinegar
- 1 tablespoon Creole or coarse ground
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
Preheat the oven to 350° F.
Add the potatoes to a small pot and cover with water. Add 2 teaspoons of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, 5 to 6 minutes. Drain and set aside to cool.
Heat 1 tablespoon of the olive oil in a 12-inch sauté pan over medium heat. When the oil begins to ripple, add the sausage, onion, and garlic. Cook, stirring as needed until the sausage is browned and its fat has rendered, 5 to 6 minutes. Increase the heat to high, add the potatoes, and season with ½ teaspoon of the salt, 1/4 teaspoon of the pepper, and the Essence. Continue to cook 2 to 3 minutes longer, until the potatoes begin to brown. Add the broth and bring to a boil. Reduce the heat to low and simmer until most of the liquid has evaporated, about 5 minutes longer. Stir in the green onion and butter, then remove from the heat. Cover to keep warm.
Season the salmon fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the remaining 1 tablespoon oil to an ovenproof 12-inch nonstick skillet and set over medium-high heat. Once the oil begins to ripple, add the salmon, presentation side down, and cook for 3 minutes until nicely browned. Turn the salmon over and brush with the barbecue sauce. Transfer to the oven and cook for 3 minutes for medium-rare. Remove from the oven.
Divide the andouille potato hash among 4 serving plates and add a salmon fillet over each portion. Mound onion rings over the salmon and garnish with the parsley. Drizzle the gastrique around the plate.
For the Barbecue Sauce:
Combine all the ingredients in a small saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook, stirring as needed, for 30 minutes until flavors mingle.
Remove from the heat and set aside to cool slightly.
Transfer the sauce to a blender or food processor and process on high until smooth, about 1 minute. Use or store in an airtight container in the refrigerator for up to 2 weeks.
Yield: about 2 cups
For the Fried Onion Rings:
Preheat the oil in a heavy-bottomed pot to 350° F.
Combine the flour, salt, and pepper in a small bowl. Dredge the onion rings in the flour to fully coat and shake off any excess.
Working in batches, fry the onion rings in the hot oil until lightly browned and crisp, 1 to 2 minutes, stirring as needed. Using a slotted spoon, transfer them to paper towels to drain. Serve immediately.
Yield: about 2 cups
For the Spicy Tomato Gastrique:
Combine all the ingredients in a small saucepan and whisk to combine. Bring to a boil, reduce to a simmer, and cook until it becomes thick and syrupy, 12 to 15 minutes. Remove from the heat and set aside to cool to room temperature. If not using the day it is made, store in an airtight container in the refrigerator for up to 1 month. If the sauce gets too thick, thin with water.
Yield: about 1 cup
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