Honey Barbequed Salmon with Mache

• 1 cup ketchup
• 1 cup honey
• 1/4 cup coarse-grained mustard
• 1/4 cup finely chopped fresh jalapeno 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
• 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 mache (lamb's-lettuce)*
• available at specialty foods shops and specialty produce markets

1. In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes.
2. (Sauce keeps, covered and chilled, 1 week.)
3. In a small bowl whisk together dressing ingredients with salt and pepper to taste until combined well.
4. Chill dressing 15 minutes.
5. 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.
6. Divide mache among 6 plates and top with salmon.
7. Spoon dressing over salmon.

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Taken from www.epicurious.com/recipes/food/views/honey-barbequed-salmon-with-mache-12667 (may not work)