salmon

Grilled Salmon with Molasses-Lime Glaze

~ Six Servings ~

2-2^1/2 lb. fresh Atlantic salmon, cut on the bias in six equal fillets

2 large russet potatoes (peeled, shredded & soaked 15 minutes in lemon water, then squeezed dry)

6 handfuls seasonal greens (preferably organic), rinsed and dried

4 oz. dark molasses

2 oz. fresh lime juice

2 T Locally harvested Mesquite honey

4 T extra virgin olive oil

2 T aged balsamic vinegar

1/4 tsp salt

4 T unsalted butter, melted

1 very hot grill

5 friends

Preheat grill and a couple of nonstick fry pans.
Mix molasses, lime juice, ancho puree and honey and pinch of salt together in a bowl. Set aside.
Mix the olive oil, balsamic vinegar and 1/4 tsp salt together.
Melt the butter in the hot pans. Spread the shredded potato out into six thin cakes and cook one side until crisp and brown. Turn over and cook the other side. Sprinkle with salt and pepper.
Grill the salmon (note: if the grill is not hot enough, brush with oil...it prevents sticking), until just done in the middle. Sprinkle with salt.
Toss the greens with the olive oil and balsamic mixture.
Put the crisp cakes on serving plates. Top with a mound of greens and then lay the grilled salmon on top.
Brush the fish with the molasses-lime glaze.