Ingredients

Serves 6

　　

For sauce:

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

　　

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

　　six 4-ounce pieces salmon fillet

　　2 cups mâche (lamb's-lettuce)*

　　available at specialty foods shops and specialty produce markets

　　

Make sauce:

Step 1

In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)

　　

Make dressing:

Step 2

In a small bowl whisk together dressing ingredients with salt and pepper to taste until combined well. Chill dressing 15 minutes.

　　

Step 3

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.

　　

Step 4

Divide mâche among 6 plates and top with salmon. Spoon dressing over salmon.