Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato Cakes

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

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