In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, add the andouille sausage and render for 3 minutes. Add the onions and saute for 2 minutes. Add the garlic and tomatoes and saute for one minute. Season with salt and pepper. Add the potatoes and cook for 2 minutes. Add the veal reduction. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 minutes. Remove from the heat, stir in the green onions and keep warm. Season the salmon fillets with salt and pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, sear the salmon for 2 to 3 minutes on each side for medium rare. Remove the pan from the heat and brush each fillet with a tablespoon of the barbecue sauce. Season the flour with salt and pepper. Dredge the onions in the seasoned flour. In a sauce pan, heat the vegetable oil. When the oil is hot, add the onions and fry until crispy and golden brown, about 2 to 3 minutes, stirring constantly. Remove from the oil and drain on paper towels. Season the onions with salt and pepper. To assemble, spoon about 1/4 cup of the sauce in the center of each plate. Spoon 1/2 cup of the hash in the center of the sauce. Lay the salmon fillet directly on top of the hash and spoon the Worcestershire sauce over the fish. Garnish with the fried onions and parsley. Yields: 4 main-course servings NOTES : From Emeril Lagasse Recipe by: Good Morning America