FOR SAUCE:
1 cup ketchup
1 cup honey
1/4 cup coarse-grained mustard
1/4 cup finely chopped fresh jalapeño chili (wear rubber gloves)
2 tablespoons rice vinegar (not seasoned)
1 teaspoon Tabasco, or to taste
3 tablespoons firmly packed light brown sugar
1 tablespoon curry powder
1½ teaspoons sweet paprika
1 teaspoon soy sauce
1 teaspoon minced garlic
1 teaspoon vegetable oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper

FOR DRESSING:
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 4-ounce pieces salmon fillet
2 cups mâche (lamb's-lettuce)*
* available at specialty foods shops and specialty produce markets

MAKE SAUCE:
In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)

MAKE DRESSING:
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 mâche among 6 plates and top with salmon. Spoon dressing over salmon.