Salmon with Andouille Sausage and Green Olives

Name: Salmon with Andouille Sausage and Green Olives
Yield: 4
Ingredients: 1 4 ounce link of andouille sausage thinly sliced; 1/4 cup thinly sliced pitted green olives; 2 tablespoons unsalted butter softened; 1 medium shallot minced; 4 6 ounce skinless salmon fillets, preferably wild salmon; Extra-virgin olive oil for rubbing; salt and freshly ground pepper; Tip: Variation Try the dish with Spanish chorizo instead of andouille.

Salmon with Andouille Sausage and Green Olives was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/Salmon-with-Andouille-Sausage-and-Green-Olives-recipe-13404.aspx?a=cknwshne06580f&s=s0029333261s&mid=1167296&rid=29333261" target="_blank">www.cooking.com.</a>

"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. Plus: F&W's Fish and Seafood Cooking Guide..."

INGREDIENTS

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1 4 ounce link of andouille sausage thinly sliced

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1/4 cup thinly sliced pitted green olives

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2 tablespoons unsalted butter softened

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1 medium shallot minced

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4 6 ounce skinless salmon fillets, preferably wild salmon

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Extra-virgin olive oil for rubbing

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salt and freshly ground pepper

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Tip: Variation Try the dish with Spanish chorizo instead of andouille.

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