Ingredients
- 6 salmon fillet
- 1 cup honey
- 1 cup ketchup
- 1/2 cup olive oil
- 1/4 cup coarse-grained mustard
- 2 cups mche
- 3 tablespoons firmly packed brown sugar (light)
- 1/4 cup jalapeo chili (finely chopped fresh)
- 2 tablespoons malt vinegar
- 2 tablespoons rice vinegar seasoned (not)
- 2 tablespoons coriander sprigs (finely chopped fresh)
- 1 tablespoon shallot (finely chopped)
- 1 teaspoon honey
- 1 tablespoon curry powder
- 1 teaspoon soy sauce
- 1 teaspoon vegetable oil
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon garlic (minced)
- 1/2 teaspoon lemon juice (fresh)
- 1/2 teaspoon worcestershire sauce
- 1/4 teaspoon black pepper (freshly ground)
* available at specialty foods shops and specialty produce markets Make sauce: In a heavy saucepan stir together sauce ingredients and simmer, stirring occasi onally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.) Make dressing: In a small bowl whisk together dressing ingredients with salt and pepper to tas te 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 si de, or until salmon just flakes.
Divide m�che 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
