Ingredients

• 1 quart vegetable stock (4 cups or 32 ounces)
• 1 tablespoon balsamic vinegar
• 2 tablespoons brown sugar
• 1/2 orange juiced, plus zest
• 1/2 cups reconstituted seedless rosehips (available at most health food stores)
• Pinch of salt
• 10 canned smoked oysters, coarsely chopped
• 2 cups coarsely mashed potatoes (russets cooked with skin on)
• 1 egg
• 1/2 cup scallions, thinly sliced
• 1 teaspoon fresh thyme, chopped
• Salt and freshly ground pepper, to taste
• 4 (5-ounce) salmon fillets

Instructions

1. 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.;
2. 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.
3. 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.