Bbq Salmon Over Andouille Potato Hash With Crispy Fried Onions Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 whole medium lemons, skin and pith removed

4 jalapenos, with stems and seeds, chopped (3/4 cup)

1/2 cup fresh tomatoes, peeled, seeded and chopped

3 ounces ground andouille sausage

1 1/4 cups sweet barbecue sauce (recipe from above)

Salt and freshly ground black pepper

2 cups vegetable oil

1/2 cup chopped yellow onions

2 tablespoons olive oil

3 tablespoons olive oil

3/4 pound fresh horseradish, peeled and grated (about 3 cups)

1/2 cup flour

1/2 teaspoon whole cloves

2 teaspoons chopped garlic

1 cup veal reduction

2 teaspoons freshly ground black pepper

2 cups Steen?s 100 percent Pure Cane Syrup

6 cups coarsely chopped onions

2 cups cubed potatoes, blanched until fork tender

1 tablespoon finely chopped parsley

4 cans (2 ounces each) anchovy fillets

2 tablespoons chopped green onions

4 (6-ounce) salmon fillets, skin removed

2 quarts distilled white vinegar

4 cups dark corn syrup

2 tablespoons salt

4 cups water

1 onion, cut into thin rings

2 tablespoons minced garlic

1 cup Emeril's Homemade Worcestershire Sauce, recipe follows

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