Salmon with Andouille Sausage and Green Olives

Name: Salmon with Andouille Sausage and Green Olives
Total time: 30 min
Yield: 4
Ingredients: 1 4-ounce link of andouille sausage; 1/4 c. pitted green olives; 2 tbsp. unsalted butter; 1 medium shallot; 4 6-ounce skinless salmon fillets; extra-virgin olive oil; Salt and freshly ground pepper

By Marcia KieselPublished: May 19, 2009

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Yields:

Total Time:

30 mins

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To drive home the point that oaked wines and smoky foods belong together, Marcia Kiesel tops rich, fatty grilled salmon with buttered andouille, a spicy, heavily smoked sausage that's used in jambalaya.

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Ingredients

1 4-ounce link of andouille sausage
1/4 cup pitted green olives
2 Tbsp. unsalted butter
1 medium shallot
4 6-ounce skinless salmon fillets
extra-virgin olive oil
Salt and freshly ground pepper

Directions

1. Step 1Heat a small skillet over high heat. Add the andouille and cook, stirring, until sizzling, about 1 minute. Transfer to a medium bowl and let cool to room temperature. Mix the sausage with the sliced olives, softened butter, and minced shallot.
2. Step 2Light 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. Transfer the salmon to plates, top with the buttered andouille mixture, and serve immediately.