- 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
- 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
- In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)
- 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 mâche among 6 plates and top with salmon. Spoon dressing over salmon.