Recipe - Grilled Salmon With Nectarine-Red Onion Relish

ROSEHIP SAUCE
1 qt Vegetable stock; (4 cups or
32
; ounces)
1 tablespoon Balsamic vinegar
2 tablespoon Brown sugar
One half Orange juiced; plus zest
One half cup Reconstituted seedless
rosehips; (available at
most
; health food stores)
1 pn Salt

SMOKED OYSTER POTATO CAKES
10 Canned smoked oysters;
coarsely chopped
2 cup Coarsely mashed potatoes;
(russets cooked with
; skin on)
1 Egg
One half cup Scallions; thinly cut or sliced up
1 teaspoon Fresh thyme; chopped
Salt and freshly ground
pepper; to taste
4 Salmon fillets; (5ounce)

Reduce stock by about 1/3 to intensify flavor (watch saltiness if using
canned stock) add remaining ingredients and cook down until the consistency
of light syrup.

SMOKED OYSTER POTATO CAKES:

Combine all in ingredients for the oyster cakes in large mixing bowl by
hand. With lightly floured hands, shape potato cakes. Brown on grill or
saute with small amount of oil in skillet.

TO ASSEMBLE THE DISH:

Brush salmon lightly with olive or canola oil and grill to desired
doneness.

Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along
side.

Converted by MC_Buster.

Per serving: 1591 Calories (kcal); 43g Total Fat; (24% calories from fat);
166g Protein; 128g Carbohydrate; 551mg Cholesterol; 7164mg Sodium Food
Exchanges: 7 Grain(Starch); 20 Lean Meat; One half Vegetable; 0 Fruit; 4
One half Fat; 1 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0065

Converted by MM_Buster v2.0n.