Recipe information
Yield
Serves 6
Ingredients
For sauce:
1
cup ketchup
1
cup honey
1
/4 cup coarse-grained mustard
1
/4 cup finely chopped fresh jalapeño chili (wear rubber gloves)
2
tablespoons rice vinegar (not seasoned)
1
teaspoon Tabasco, or to taste
3
tablespoons firmly packed light brown sugar
1
tablespoon curry powder
1
1/2 teaspoons sweet paprika
1
teaspoon soy sauce
1
teaspoon minced garlic
1
teaspoon vegetable oil
1
/2 teaspoon Worcestershire sauce
1
/2 teaspoon fresh lemon juice
1
/4 teaspoon freshly ground black pepper
For dressing:
2
tablespoons malt vinegar
1
teaspoon honey
1
/2 cup olive oil
2
tablespoons finely chopped fresh coriander sprigs
1
tablespoon finely chopped shallot
six 4-ounce pieces salmon fillet
2
cups mâche (lamb's-lettuce)*
- available at specialty foods shops and specialty produce markets
Need to make a substitution?
Preparation
Make sauce:
Step 1
In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)
Make dressing:
Step 2
In a small bowl whisk together dressing ingredients with salt and pepper to taste until combined well. Chill dressing 15 minutes.
Step 3
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.
Step 4
Divide mâche among 6 plates and top with salmon. Spoon dressing over salmon.