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Receta Grilled Salmon With Rosehip Sauce And Smoked Oyster Potato C
by Global Cookbook

Grilled Salmon With Rosehip Sauce And Smoked Oyster Potato C
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Ingredientes

  • 1 quart Vegetable stock, (4 c. or possibly 32 ounces)
  • 1 Tbsp. Balsamic vinegar
  • 2 Tbsp. Brown sugar
  • 1/2 x Orange juiced, plus zest
  • 1/2 c. Reconstituted seedless rosehips, (available at most health food stores)
  • 1 pch Salt
  • 10 x Canned smoked oysters, coarsely minced
  • 2 c. Coarsely mashed potatoes, (russets cooked with skin on)
  • 1 x Egg
  • 1/2 c. Scallions, thinly sliced
  • 1 tsp Fresh thyme, minced Salt and freshly grnd pepper, to taste
  • 4 x Salmon fillets, (5-oz)

Direcciones

  1. Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add in remaining ingredients and cook down till the consistency of light syrup.
  2. 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 possibly saute/fry with small amount of oil in skillet.
  3. TO ASSEMBLE THE DISH:Brush salmon lightly with olive or possibly canola oil and grill to desired doneness.
  4. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.