Recipe for Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato C 
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Yield:
1 servings
Ingredients:
Amount Ingredient
ROSEHIP SAUCE ----------------
1 qt Vegetable stock, (4 cups or 32 ounces)
1 tbl Balsamic vinegar
2 tbl Brown sugar
1/2 x Orange juiced, plus zest
1/2 cup Reconstituted seedless rosehips, (available at most health food stores)
1 pch Salt
----------------- SMOKED OYSTER POTATO CAKES ----------------
10 x Canned smoked oysters, coarsely chopped
2 cup Coarsely mashed potatoes, (russets cooked with skin on)
1 x Egg
1/2 cup Scallions, thinly sliced
1 tsp Fresh thyme, chopped
Salt and freshly ground pepper, to taste
Instructions:
Instructions: Reduce stock by about 1/3 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.

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