Barbecued Salmon With Andouille And Potato Hash Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2225
FAT
496%
CHOL
187%
SOD
81%

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Ingredients for 4 servings

3 ounces Andouille sausage, finely chopped

2 cups veal reduction

3 tablespoons olive oil

2 teaspoons chopped garlic

1 tablespoon finely chopped parsley

1/2 cup flour

Salt and pepper

1 1/4 cups sweet barbecue sauce

4 6-ounce salmon fillets

2 cups cubed potatoes, blanched

1 onion, cut into thin rings

1/2 cup minced onions

2 cups vegetable oil

1/4 cup chopped green onions

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