Recipe: Caramelized Salmon Over a Warm Potato Salad

CARAMELIZED SALMON OVER A WARM POTATO SALAD

FOR THE POTATO SALAD:
2 tbsp olive oil
1/2 lb ground andouille sausage
2 cups julienne onions
salt and freshly-ground black pepper (to taste)
1 tbsp chopped garlic
2 lb white potatoes; peeled, small-diced, and cooked until tender
1/4 cup Creole mustard
1/4 cup chopped green onions, green part on
FOR THE SALMON:
8 salmon fillets (4 oz each)
Bayou Blast (Emeril's Creole Dressing)
2 cups granulated sugar
2 tbsp finely chopped fresh parsley leaves

In a large saute pan, over medium heat, add a tablespoon of the oil. When the oil is hot, add the sausage. Brown the sausage for 2 minutes.

Add the onions. Season with salt and pepper. Saute the onions for 4 minutes or until tender.

Stir in the garlic and potatoes. Season with salt and pepper. Continue to saute for 4 minutes. Stir in the mustard and green onions. Remove from the heat and set aside.

Season both sides of the salmon with Bayou Blast. Dredge the salmon in the sugar, coating completely. Heat the remaining oil in two large saute pans. Add the salmon and cook for about 3 minutes on each side or until the salmon is caramelized.

Mound the warm potato salad in the center of each plate. Lay the salmon on top of the salad. Garnish with parsley.

Servings: 4