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***FOR SAUCE***
1 cup ketchup
1 cup honey
1/4 cup coarse-grained mustard
1/4 cup finely chopped fresh jalapeño chili
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
***
6 salmon fillet -- (4-ounce pieces)
2 cups mâche -- (lamb's-lettuce)*
* 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 mâche among 6 plates and top with salmon. Spoon dressing over salmon.
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