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Receta Barbecued Salmon With Andouille And Potato Hash

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Raciónes: 4

Ingredientes

Cost per serving $4.49 view details

Direcciones

  1. In a saute/fry pan, heat 1 Tbsp. extra virgin olive oil. When the oil is warm, add in the Andouille sausage and render for 3 min. Add in the onions and saute/fry for 2 min. Add in the garlic and potatoes and saute/fry for 1 minute. Season with salt and pepper. Add in the veal reduction and green onions. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 min. Remove from the heat and keep hot.
  2. Season the salmon fillets with salt and pepper. In a saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, sear the salmon for 2 min on each side. Remove the pan from the heat and brush each fillet with a Tbsp. of the barbecue sauce. Place the pan in the oven and roast for 2 to 3 min for medium-rare.
  3. Season the flour with salt and pepper. Dredge the onions in the seasoned flour. In a saute/fry pan, heat the vegetable oil. 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. Remove from the oil and drain on a paper-lined plate. Season the onions with salt and pepper.
  4. To assemble, spoon about 1/4 c. of the barbecue sauce in the center of each plate. Spoon 1/2 c. of the hash in the center of the sauce. Lay the salmon fillet directly on top of the hash. Garnish with the fried onions and parsley.
  5. This recipe yields 4 main-course servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 546g
Recipe makes 4 servings
Calories 1749  
Calories from Fat 1357 78%
Total Fat 152.89g 191%
Saturated Fat 18.04g 72%
Trans Fat 2.81g  
Cholesterol 125mg 42%
Sodium 1421mg 59%
Potassium 1431mg 41%
Total Carbs 43.66g 12%
Dietary Fiber 7.6g 25%
Sugars 11.45g 8%
Protein 49.03g 78%
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