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 6-ounce pieces salmon fillet
6 cups shoestring yams
In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)
In a small bowl whisk together dressing ingredients with salt and pepper to taste 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 side, or until salmon just flakes.
Divide the shoestring yams into 6 portions and fry in a skillet until browned well on one side and then turn and brown on the other. Place on a parchement covered cookie sheet and keep warm in the oven until ready to use.
Plate the yams and place the salmon filet on top. Dress the top of the salmon with the dressing and serve. Serves 6.
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