Recipe

Bbq Salmon Steaks With Vegetable Chips And Spicy Tomato S Recipe

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Ingredients

3 Hard boiled eggs; sliced
1 tb Olive oil
2 c Sweet BBQ Sauce;
1/2 c Minced onions
1 lb Idaho potatoes; peeled, small sliced & cooked until tender
1 ts sliced garlic
1 Piece fresh salmon fillet; skin on, pin bones removed & rinsed under cold water
2 tb sliced green onions; green part only
16 Toasted cornbread crouton rounds
1/2 lb Ground fresh andouille sausage or other smoked sausage
1/2 c Kosher salt

Directions

Step #1 In a mixing bowl, mix the salt & the sweet BBQ sauce.
Step #2 Place the salmon, skin side down, on several large sheets of plastic wrap.
Step #3 Cover the entire salmon with the curing mixture, packing the cure into the salmon.
Step #4 Wrap the salmon completely & tightly in the plastic wrap & place the salmon, skin side down on a 1/2 sheet pan.
Step #5 Place something heavy like a skillet, weights, or a brick wrapped in plastic wrap on top of the salmon.
Step #6 This will help infuse the salmon into the mixture.
Step #7 put in the fridge the salmon for 24 hrs.
Step #8 In a large saute pan, heat the oil.
Step #9 Add the sausage & brown for 2 to 3 mins.
Step #10 Add the onions.
Step #11 Continue to cook for 1 min.
Step #12 Add the potatoes.
Step #13 Spice up this with salt & pepper.
Step #14 Saute for 3 to 4 mins.
Step #15 remove this from the heat & stir in the the garlic, green onions & sliced egg.
Step #16 Set aside & keep warm.
Step #17 Remove the salmon from the refrigerator & wipe off the salt mixture.
Step #18 Rinse the salmon under cold water, removing all the cure.
Step #19 Using a sharp knife, slice the salmon diagonally pa per thin.
Step #20 To serve, mound some of the potato mixture in the center of the plate.
Step #21 Place the BBQ salmon gravlax on the croutons & place around the potato mixture.
Step #22 Yield: 8 servings.
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