4 ea Salmon Filets
½ jar Bottled Thyme Bordelaise Sauce
2 med Potato – small dice
2 link Andouille Sausage – small dice
2 med Red Pepper – seeded, small dice
To Taste Salt & Pepper (Our Hickory Salt works great)
As Needed Vegetable Oil
Prep all your vegetables. In a large sauce pan, add the potatoes – fill with cold water. Bring to a light boil. Par cook the potatoes until approximately half way. Strain and lay out on a cookie sheet; allow to come down to room temperature. Note – this can be done the night before.
Start heating up your grill. Pre-heat oven to 400 degrees. In a large oven safe sauté pan, heat up about a tbsp of oil to high heat. Add the potatoes, season with salt and stir to prevent sticking. (the hot pan should also help prevent sticking) After about a minute or two, add the sausage and stir in. Place in oven. They should take about 40-45 minutes, but you will want to check them every 10 minutes or so and give them a stir.
When your grill is up to temperature, brush a light coat of oil on the salmon. Season and place on grill. The cooking time is going to vary on several factors like thickness and desired doneness. As a gauge, it should take about 8 minutes to cook a 2-inch-thick filet completely through. Tip – don’t try to flip the filet before its ready. When you have to force it, then it is not done on that side. The salmon will release from the grill when it’s ready to flip.
When the filets are finished, remove from grill onto a plate and lightly tent them with foil. While you are letting the salmon rest, bring the Bordelaise Sauce to a light simmer.
Heat up a non-stick pan to high heat. Add the red peppers, cook for about 2 minutes and then begin stirring frequently. Remove from the pan as soon as the peppers start to get soft or lose color.
Plate with the hash & peppers on the plate. Lay the salmon on top of them, and spoon sauce around the outside. Enjoy!