Yield: 1 servings
|1 quart||Vegetable stock; (4 cups or 32|
|\N \N||; ounces)|
|1 tablespoon||Balsamic vinegar|
|2 tablespoons||Brown sugar|
|½ \N||Orange juiced; plus zest|
|½ cup||Reconstituted seedless rosehips; (available at most|
|\N \N||; health food stores)|
|10 \N||Canned smoked oysters; coarsely chopped|
|2 cups||Coarsely mashed potatoes; (russets cooked with|
|\N \N||; skin on)|
|½ cup||Scallions; thinly sliced|
|1 teaspoon||Fresh thyme; chopped|
|\N \N||Salt and freshly ground pepper; to taste|
|4 \N||Salmon fillets; (5-ounce)|
SMOKED OYSTER POTATO CAKES
Reduce stock by about ⅓ to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.
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 saute with small amount of oil in skillet.
TO ASSEMBLE THE DISH:
Brush salmon lightly with olive or canola oil and grill to desired doneness.
Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.
Converted by MC_Buster.
Per serving: 1591 Calories (kcal); 43g Total Fat; (24% calories from fat); 166g Protein; 128g Carbohydrate; 551mg Cholesterol; 7164mg Sodium Food Exchanges: 7 Grain(Starch); 20 Lean Meat; ½ Vegetable; 0 Fruit; 4½ Fat; 1 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0065 Converted by MM_Buster v2.0n.