Grilled Salmon with Potato Pancakes, Crispy Sage & Maple BBQ Sauce

• 1 cup OPEN PIT Original Restaurant Recipe Barbecue Sauce
• 1/2 cup GREY POUPON Country Dijon Mustard
• 1/2 cup maple syrup
• 1 qt. russet potatoes, shredded
• 3 cups leeks, finely chopped
• 16 each eggs, beaten
• 1 qt. sifted all-purpose flour
• 2/3 cup canola oil
• 16 pieces grilled skinless salmon fillets (5 oz.)
• 16 each fresh sage leaves, fried crisp

1. Combine barbecue sauce, mustard and maple syrup in bowl.
2. Set aside.
3. For trial recipe: Combine potatoes, leeks, eggs and flour in bowl.
4. Let stand 5 min.
5. Heat non-stick pan on medium heat.
6. Add 2 tsp.
7. oil.
8. Spoon potato mixture into center of pan and flatten into a pancake.
9. Cook 5 min.
10. or until golden brown on bottom.
11. Flip over and continue cooking until golden brown on second side.
12. Place pancake in center of serving plate.
13. Top with fish, 2 Tbsp.
14. sauce mixture and 1 sage leaf.

barbecue sauce, maple syrup, russet potatoes, leeks, eggs, flour, canola oil, salmon, sage

Taken from www.kraftrecipes.com/recipes/grilled-salmon-potato-pancakes-crispy-sage-maple-bbq-sauce-178191.aspx (may not work)