Salmon Leaps Into Molasses

DEAR SOS: We were visiting friends in Phoenix and dined at Tarbell’s, where we were served a delicious salmon with a molasses glaze. I would like the recipe if possible.

SYLVIA MILLER

Encino

I love the idea of using molasses and lime for salmon. Here’s the recipe, which also uses the ancho chile found at most Mexican markets. The recipe also uses mesquite honey, which may not be widely available. If not, use regular honey. Aged balsamic vinegar can be found at most supermarkets these days.

Tarbell’s Grilled Salmon With Molasses-Lime Glaze

Active Work Time: 25 minutes * Total Preparation Time: 40 minutes

1 ancho chile

1/2 cup dark molasses

1/4 cup lime juice

2 tablespoons mesquite honey

Salt

1/2 cup extra virgin olive oil plus extra for brushing fish

2 tablespoons aged balsamic vinegar

2 large baking potatoes

Juice of 1/2 lemon

1/2 cup butter

Pepper

2 1/2 pounds salmon fillet, cut in 6 equal pieces

6 cups torn seasonal greens

Soak chile in water to cover 15 minutes. Stem and seed, then puree in blender until smooth. Add molasses, lime juice, honey and salt to taste and mix well. Set aside.

Mix olive oil, balsamic vinegar and 1/4 teaspoon salt, and set aside.

Peel and shred potatoes. Soak 15 minutes in water to cover, combined with juice of 1/2 lemon. Squeeze dry. Melt butter in hot skillet. Spread shredded potato into thin cakes. Cook on 1 side until crisp and browned, about 5 minutes. Turn and cook other side. Sprinkle with salt and pepper to taste.

Brush salmon with oil to prevent sticking. Grill until center is done, turning once, about 5 minutes per side. Sprinkle with salt.

Toss greens with balsamic vinegar-and-oil mixture. Place crisp potato cake on each plate. Place mound of greens on cake and lay grilled salmon on top. Brush fish with molasses-lime glaze.

6 servings. Each serving:

642 calories; 334 mg sodium; 124 mg cholesterol; 43 grams fat; 33 grams carbohydrates; 32 grams protein; 0.62 gram fiber.