Barbecued Salmon With Andouille Potato Hash

Barbecued Salmon With Andouille Potato Hash
4.5 from 2 ratings
Need some dinner inspiration? Try this barbecue-glazed salmon served over crispy andouille-potato hash and topped with fried onion rings and tomato gastrique.This recipe is by Emeril Lagasse and was originally published in the Orlando Sentinel.
Prep Time
Cook Time
Barbecued Salmon recipe - The Daily Meal
Total time: 45 minutes
  • 2 cup cubed russet potatoes
  • coarse salt and pepper, to taste
  • 2 tablespoon olive oil
  • 1/4 pound andouille sausage, crumbled
  • 1/2 cup minced onion
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon emeril's original essence
  • 1 cup beef broth
  • 1 green onion, chopped
  • 1 tablespoon butter
  • 4 (6-ounce, 1-inch) salmon fillets
  • 1/2 cup barbecue sauce
  • fried onion rings, for garnish
  • chopped parsley, for garnish
  • tomato gastrique, for garnish
  • 3/4 cup sugar
  • 6 tablespoon hot sauce
  • 5 1/2 tablespoon cider vinegar
  • 1 tablespoon creole mustard
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  1. In a large pot, cover 2 cups cubed russet potatoes with salted water. Boil on high. Reduce to medium-low; simmer for 6 minutes. Drain.
  2. In a pan over medium heat, heat 1 tablespoon olive oil. Cook 1/4 pound crumbled andouille sausage, 1/2 cup minced onion and 1 tablespoon chopped garlic for 6 minutes.
  3. Increase heat to high, and add the potatoes. Season with salt, pepper and 1/2 teaspoon Emeril's Original Essence. When potatoes brown, add 1 cup beef broth and bring to a boil.
  4. Reduce heat to low and simmer for 5 minutes. Stir in 1 chopped green onion and 1 tablespoon butter.
  5. Preheat oven to 350 F.
  6. Season 4 (6-ounce, 1-inch) salmon fillets with salt and pepper. Add remaining 1 tablespoon olive oil to an oven-proof skillet over medium-high heat. Add salmon fillets, presentation side down. Cook for 3 minutes; then turn. Brush with 1/2 cup barbecue sauce.
  7. Transfer salmon fillets to the oven and cook for 3 minutes (for medium-rare).
  8. Divide hash among 4 plates. Top each with one portion of salmon. Mound fried onion rings on top and garnish with chopped parsley. Drizzle with tomato gastrique.
  9. In a large bowl, combine 3/4 cup sugar, 6 tablespoons hot sauce, 5 1/2 tablespoons cider vinegar, 1 tablespoon Creole mustard, 1 tablespoon tomato paste, 1/2 teaspoon salt, 1/4 teaspoon crushed red pepper. Mix well.