Ingredients
- 6 salmon fillet
- 240 ml honey
- 240 ml ketchup
- 120 ml olive oil
- 60 ml coarse-grained mustard
- 50 gr mche
- 40 gr firmly packed brown sugar (light)
- 34 gr jalapeo chili (finely chopped fresh)
- 30 ml malt vinegar
- 30 ml rice vinegar seasoned (not)
- 12 gr coriander sprigs (finely chopped fresh)
- 8 gr shallot (finely chopped)
- 5 ml honey
- 6 gr curry powder
- 5 ml soy sauce
- 5 ml vegetable oil
- 3 gr sweet paprika
- 3 gr garlic (minced)
- 2 ml lemon juice (fresh)
- 2 ml worcestershire sauce
- 1 gr 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 one third cup sauce and grill on a well-oiled rack set about 4 to 13 cm 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 0. 0.051020408163265
