BARBECUED SALMON WITH CRISPY YAMS Barbecue Sauce (recipe follows) 4 medium salmon fillets (about 7 ounces each) 2 medium yams or sweet potatoes, peeled and cut into julienne strips 1 quart vegetable oil Make Barbecue Sauce. Place fish in shallow non-metal dish or reasealable plastic food-storage bag. Pour reserved Barbecue Sauce over salmon. Cover and refrigerate at least 1 hour but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove fish from marinade; discard marinade. Cover and grill fish 4 inches from medium heat 10 to 15 minutes, turning once, until fish flakes easily with fork.

Meanwhile, soak yams in enough water to cover for 2 to 3 minutes; drain. Heat 1 quart oil to 375°F in deep fryer or 4-quart Dutch oven. Fry about one-third of the yams at a time 4 to 5 minutes or until golden brown and crispy; drain on paper towels.

Spoon 2 to 4 tablespoons Barbecue Sauce in the middle of each plate. Using tongs, arrange a fish fillet, leaning at an angle, on sauce. Place yams behind fillet to support it.

4 servings.

BARBECUE SAUCE

2 cups apple cider
3/4 cup soy sauce
1/4 cup butter or margarine
1 medium clove garlic, finely chopped
2 tablespoons water
1 tablespoon arrowroot

Heat apple cider, soy sauce, butter and garlic to boiling in 2-quart saucepan. Reserve 2 cups sauce for the marinade. Mix water and arrowroot; stir into remaining sauce. Simmer uncovered about 5 minutes, stirring constantly, until thickened. Strain through a fine strainer over a small heatproof bowl.

SUCCESS HINT: Julienne means to cut into matchlike sticks. Because the strips are thin, the fried yams will be crisp. They'll also be more crisp if the oil remains at 375°F.

This Barbecue Sauce is wonderfully flavorful and somewhat salty. You may prefer to use a smaller amount of the sauce on each plate and let each person add more to taste.

DID YOU KNOW? Arrowroot has no flavor and becomes clear when cooked. It's more effective than cornstarch for thickening. Instead of 1 tablespoon arrowroot, use 2 1/4 teaspoons cornstarch or 1 1/2 tablespoons all-purpose flour.

1 Serving: Calories: 530 (Cal. from fat: 215), Fat: 24g (Saturated: 10g), Cholesterol: 155mg, Sodium: 2,620mg, Carbohydrate: 34g, Protein: 46g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]