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Honey BBQ Salmon w/ Mache

For sauce:
1 cup ketchup
1 cup honey
¼ cup coarse-grained mustard
¼ cup finely chopped fresh jalapeno pepper
2 Tbsp. unseasoned rice vinegar
1 tsp. Tabasco
3 Tbsp. firmly packed light brown sugar
1 Tbsp. The Spice Hunter Curry Seasoning or 100% Organic Curry Seasoning
1½ tsp. The Spice Hunter Sweet Paprika or 100% Organic Paprika
½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon or 100% Organic Cinnamon
1 tsp. soy sauce
1 tsp. minced garlic
1 tsp. vegetable oil
½ tsp. Worcestershire sauce
½ tsp. fresh lemon juice
¼ tsp. freshly ground black pepper
For dressing:
2 Tbsp. malt vinegar
1 tsp. honey
½ cup olive oil
2 Tbsp. finely chopped fresh cilantro
1 Tbsp. finely chopped shallot
Six 4-oz. pieces salmon fillet
2 cups mache (lamb’s lettuce)

Make sauce: In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.) Make dressing: 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 ¾ 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 mache among 6 plates and top with salmon. Spoon dressing over salmon.