Bourbon BBQ Silver Salmon
with Valley Potato and Vegetable Hash
Recipe courtesy of Chef Eric DuBey, Thirty Six Bistro & Catering
3/4 lb Yukon gold potatoes, diced
1/4 lb Andouille sausage, small diced
1/4 lb red onion, sliced
1/4 lb spinach or arugula, washed
1/4 lb carrot, julienne cut
2 Tbs olive oil
1/2 tsp Cajun spice
1/2 tsp kosher salt and pepper mix
4-6 oz salmon filets (boneless/skinless)
1/2 cup BBQ sauce (homemade or store bought)
For the potato hash, sauté the potatoes, sausage and onions in olive oil on medium heat in a non-stick pan. When potatoes start to brown and soften, add carrots and spinach. Season with Cajun spice, and 1/4 tsp of kosher salt and pepper mix. Add a little more olive oil, if needed.
For the salmon, season each salmon filet with the remaining kosher salt and pepper mix. Grill on medium heat. When fish is halfway cooked, flip and brush with BBQ sauce. Salmon is done when it turns a light pink color. Serve atop potato hash.