Salmon with Andouille Sausage and Green Olives

Name: Salmon with Andouille Sausage and Green Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams andouille sausage, thinly sliced; 59 milliliters thinly sliced pitted green olives; 4 servings Extra-virgin olive oil, for rubbing; 680 grams skinless salmon fillets, preferably wild salmon; 4 servings Salt and freshly ground pepper; 1 shallot, minced; 2 Tbsps unsalted butter, softened

Salmon with Andouille Sausage and Green Olives is a gluten free and primal main course. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 528 calories, 40g of protein, and 40g of fat. Head to the store and pick up andouille sausage, salmon fillets, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat a small skillet over high heat.

Equipment you will use

Frying Pan

Add the andouille and cook, stirring, until sizzling, about 1 minute.

Ingredients you will need

Andouille Sausage

Transfer to a medium bowl and let cool to room temperature.

Equipment you will use

Bowl

Mix the sausage with the sliced olives, softened butter and minced shallot.

Ingredients you will need

Sausage

Shallot

Butter

Olives

Light a grill. Rub the salmon fillets all over with olive oil and season lightly with salt and pepper. Grill the salmon over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side.

Ingredients you will need

Salt And Pepper

Salmon

Olive Oil

Dry Seasoning Rub

Equipment you will use

Grill

Transfer the salmon to plates, top with the buttered andouille mixture and serve immediately.

Ingredients you will need

Andouille Sausage

Salmon

Equipment

Frying Pan

Bowl

Grill

Ingredients

Servings:

113grams

andouille sausage, thinly sliced 59milliliters

thinly sliced pitted green olives 4servings

Extra-virgin olive oil, for rubbing 680grams

skinless salmon fillets, preferably wild salmon 4servings

Salt and freshly ground pepper 1

shallot, minced 2Tbsps

unsalted butter, softened

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hindsight Wines Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.