Emeril's Barbecue Salmon with Andouille and Potato Hash
| Yield: | 4 Servings |
| Categories: |
| 3 | tb | Olive oil |
| 3 | oz | Andouille sausage; finely chopped |
| 1/2 | c | Chopped yellow onions |
| 2 | ts | Chopped garlic |
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | c | Fresh tomatoes; peeled, seeded and chopped |
| 2 | c | Cubed potatoes; blanched until fork tender |
| 1 | c | Veal reduction |
| 2 | tb | Chopped green onions |
| 4 | Salmon fillets; each 6 ounces | |
| 1 1/4 | c | Sweet barbecue sauce |
| 1/2 | c | Flour |
| 1 | Onion; cut into thin rings | |
| 2 | c | Vegetable oil |
| 1 | c | Worcestershire sauce |
| 1 | tb | Finely chopped parsley |
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