Tarbell’s Grilled Salmon With Molasses-lime Glaze

CATEGORY	CUISINE	TAG	YIELD
Seafood	Sami	Latimes3	6	Servings

INGREDIENTS

1		Ancho chile
1/2	c	Dark molasses
1/4	c	Lime juice
2	T	Mesquite honey
		Salt
1/2	c	Extra-virgin olive oil
		Olive oil for brushing fish
2	T	Aged balsamic vinegar
2		Baking potatoes
		Juice of 1/2 lemon
1/2	c	Butter
		Pepper
2 1/2	lb	Salmon fillet, cut 6 equal
		pieces
6	c	Torn seasonal greens

INSTRUCTIONS

Soak chile in water to cover 15 minutes. Stem and seed, then puree in
blender until smooth. Add molasses, lime juice, honey and salt to
taste and mix well. Set aside. Mix olive oil, balsamic vinegar and  1/4
teaspoon salt, and set aside. Peel and shred potatoes. Soak 15  minutes
in water to cover, combined with juice of 1/2 lemon. Squeeze  dry. Melt
butter in hot skillet. Spread shredded potato into thin  cakes. Cook on
1 side until crisp and browned, about 5 minutes. Turn  and cook other
side. Sprinkle with salt and pepper to taste. Brush  salmon with oil to
prevent sticking. Grill until center is done,  turning once, about 5
minutes per side. Sprinkle with salt. Toss  greens with balsamic
vinegar-and-oil mixture. Place crisp potato cake  on each plate. Place
mound of greens on cake and lay grilled salmon  on top. Brush fish with
molasses-lime glaze. Yields 6 servings.  Each serving: 642 calories;
334 mg sodium; 124 mg cholesterol; 43  grams fat; 33 grams
carbohydrates; 32 grams protein; 0.62 gram fiber  Recipe Source: Los
Angeles Times - 12-02-1998 Recipe from Tarbell's  Restaurant in
Phoenix, AZ  Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 326 Calories From Fat: 136 Total Fat: 15.5g Cholesterol: 40.7mg Sodium: 71.3mg Potassium: 698.3mg Carbohydrates: 47.6g Fiber: 1.5g Sugar: 25g Protein: 1.5g