Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Kana Okada

How to Make It

Step 1    

Heat 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.

Step 2    

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

Notes

Variation Try the dish with Spanish chorizo instead of andouille.

Suggested Pairing

When paired with the salmon, the strongest flavor that comes through in an assertively oaked Pinot Noir is lush cherry fruit.

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