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Title: Honey Barbequed Salmon with Mache
Categories: Shell Salmon
Yield: 6 Servings
| ***FOR SAUCE*** | ||
| 1 | c | Ketchup |
| 1 | c | Honey |
| 1/4 | c | Coarse-grained mustard |
| 1/4 | c | Finely chopped fresh |
| Jalapeńo chili | ||
| 2 | tb | Rice vinegar; not |
| Seasoned | ||
| 1 | ts | Tabasco; or to taste |
| 3 | tb | Firmly packed light brown |
| Sugar | ||
| 1 | tb | Curry powder |
| 1 1/2 | ts | Sweet paprika |
| 1 | ts | Soy sauce |
| 1 | ts | Minced garlic |
| 1 | ts | Vegetable oil |
| 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Fresh lemon juice |
| 1/4 | ts | Freshly ground black pepper |
| ***FOR DRESSING*** | ||
| 2 | tb | Malt vinegar |
| 1 | ts | Honey |
| 1/2 | c | Olive oil |
| 2 | tb | Finely chopped fresh |
| Coriander sprigs | ||
| 1 | tb | Finely chopped shallot |
| 6 | Salmon fillet; (4 oz ea) | |
| 2 | c | Mache; (lamb's-lettuce) |
Make sauce:
In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)
Make dressing:
In a small bowl whisk together dressing ingredients with salt and pepper to taste until combined well. Chill dressing 15 minutes.
Brush both sides of each salmon fillet with about 1/3 cup sauce and grill on a well-oiled rack set about 4 to 5 inches over glowing coals 3 minutes on each side, or until salmon just flakes.
Divide māche among 6 plates and top with salmon. Spoon dressing over salmon.
You Asked For It; Golden Swan, Scottsdale AZ
MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98
Recipe by: Gourmet July 1996