In June, my husband and I traveled to New Orleans... and ate a LOT of great food. My favorite meal, hands-down, was our dinner at Emeril's New Orleans
. If you ever have the chance to eat there, you must!
Everything about the meal was impeccable - from the service to the atmosphere, and especially the food. The bread basket was filled with all sorts of goodies, and most every dish had a bit of a southern flair to it.
I had the BBQ Salmon with Andouille-crusted Potato Hash. After one bite, I knew I had to try to re-create it at home. We've since made it twice at home, and both times, my husband and I were 'mmmmm-ing' our way all through the meal. My 10-month-old even gobbled it up, asking for more!
The dish has so many great components - crispy potatoes with savory sausage, flaky tender salmon roasted in BBQ sauce, and a spicy tomato gastrique that brings it all together. (You might be wondering "what's a gastrique?!" No worries, you will learn!)
This recipe is a bit
more involved than your typical 20-minute meal, but honestly, it's not too much more work. There's three main components: 1) tomato gastrique, 2) sausage potato hash, and 3) roasted BBQ salmon.
The spicy tomato gastrique is basically a sweet & spicy glaze. This can be made up to a week ahead. Just combine sugar, hot sauce, apple cider vinegar, mustard, tomato paste, and some seasonings in a saucepan and simmer until slightly thickened.
For the potato hash, start by parboiling about 2 pounds of cubed potatoes. This helps them to cook quicker in the hash. To start the hash, brown about 1/4 pound of sausage with some minced onion and garlic. Once the sausage is browned, add the potatoes and cajun seasoning and cook over high heat until crispy, just 2-3 minutes. Stir in some beef stock, and reduce to a simmer until stock is absorbed.
For the salmon, sear it in a cast-iron skillet, then brush with your favorite BBQ sauce and finish off in the oven at 400*F for 10-12 minutes until flaky.
To assemble each serving, drizzle each plate with the tomato gastrique. Top with a layer of potato hash, then top with a salmon fillet. Garnish with some french-fried onions and fresh parsley.
As Emeril Lagasse would say... BAM! So good!
BBQ Salmon with Sausage Potato Hash
Yield: 4 servings
- For the potato hash:
- 2 lbs yukon gold potatoes, cubed
- 2 teaspoons salt, divided
- 1 tablespoon olive oil
- ¼ lb crumbled sausage
- ½ cup minced onion
- 1 tablespoon minced garlic
- 1 teaspoon cajun seasoning
- ½ teaspoon black pepper
- 1 cup beef or vegetable broth
- For the BBQ salmon:
- 4 6-oz salmon fillets
- 1 tablespoon olive oil
- salt & fresh ground pepper , to taste
- ½-1 cup BBQ sauce
- ½-1 cup french fried onions
- ½ cup chopped parsley
- For the spicy tomato gastrique:
- ¾ cup sugar
- 6 tablespoons hot sauce
- 6 tablespoons apple cider vinegar
- 1 tablespoon coarse ground mustard
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
1. For the spicy tomato gastrique, place all ingredients in a small saucepan, whisking to combine. Bring to a boil, whisking occasionally. Simmer 15-20 minutes until thickened. (This can be done up to a week ahead and stored in the refrigerator.)
2. For the potatoes, place the potatoes in a pot and cover with water. Add 1 teaspoon salt, and bring to a boil. Reduce the heat, and simmer 5-6 minutes until just tender. Drain and set aside.
3. In a large skillet or sauté pan, heat olive oil over medium heat. When the oil is hot, add the sausage, onion, and garlic. Cook, stirring frequently, until the sausage is browned. Increase the heat to high, add the potatoes, and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon cajun seasoning. Cook 2-3 minutes until potatoes begin to brown. Add the beef broth and bring to a boil; reduce to low and simmer until the liquid has evaporated, about 10-15 minutes. Cover and keep warm.
4. Preheat the oven to 400*F. For the salmon, heat olive oil in an oven-safe skillet over medium heat. Season salmon with salt and black pepper. When oil is hot, place salmon (top-side down) into skillet to sear the top. Cook 3 minutes until nicely browned. Flip to place right-side up, and spread the top of salmon fillets with BBQ sauce. Place in oven and cook 10-12 minutes until salmon flakes easily with a fork.
5. To serve, drizzle each plate with tomato gastrique. Place a layer of sausage potato hash on each plate, and then top each serving of potatoes with a salmon fillet. Top with french fried onion rings and garnish with parsley.
Source: adapted from Emeril's