Blackened Salmon with Andouille Hash
Spice coated salmon topped with roasted garlic aioli and served with andouille and sweet potato hash.
Ingredients
- 1 pound sweet potatoes, peeled and cut in one inch cubes
- ½ cup chopped bell peppers
- ½ cup chopped red onion
- 1 tsp. each paprika, garlic powder, and oregano
- ¼ tsp. each kosher salt and cayenne pepper
- 1 tbsp. fresh thyme leaves
- 3 tbsp. extra virgin olive oil
- 6 ounces andouille sausage, cut in one inch slices
- 2 tbsp. peeled garlic cloves
- ½ cup mayonnaise
- 1 tbsp. white wine
- 1 tbsp. Dijon mustard
- 2 tbsp. unsalted butter
- 1 pound salmon fillets, skin removed, cut in four pieces
Instructions
- Begin by making the andouille hash: Fill a three quart saucepan with water and heat it to boiling. Add some salt and the potatoes and boil until they're fork tender, about 15 minutes. Drain.
- Preheat the oven to 350 degrees.
- In a small bowl, stir together the spice mix: the paprika, garlic powder, oregano, salt, cayenne, and thyme.
- In a cast iron skillet, melt the butter on high heat. Dip both sides of the salmon in the spices ( but reserve a a half teaspoon for the hash). Cook until brown on both sides and then put in a buttered baking dish and bake for about ten minutes, or until it's cooked through.
- Make the roasted garlic aioli: In a cast iron skillet, in a tablespoon of oil until they're brown and tender. Put them in a small bowl, and mash them into a paste. Add the mayonnaise, white wine, black pepper, and Dijon mustard.
- Heat a large skillet on medium heat. Cook the onions and peppers until they're tender in a the olive oil. Add the potatoes, andouille, and a half teaspoon of the spices, and cook on medium heat for about ten minutes.
- Serve the salmon with the hash and aioli.
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