***FOR SAUCE*** 1 cup ketchup

1 cup honey

1/4 cup coarse-grained mustard

1/4 cup finely chopped fresh jalapeño chili

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

*** 6 salmon fillet -- (4-ounce pieces)

2 cups mâche -- (lamb's-lettuce)*

* available at specialty foods shops and specialty produce markets

Make sauce:

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

Make dressing:

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

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 si de, or until salmon just flakes.

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

You Asked For It; Golden Swan, Scottsdale AZ

MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98