Soak chile in water to cover 15 minutes. Stem and seed, then puree in blender until smooth. Add molasses, lime juice, honey and salt to taste and mix well. Set aside. Mix olive oil, balsamic vinegar and 1/4 teaspoon salt, and set aside. Peel and shred potatoes. Soak 15 minutes in water to cover, combined with juice of 1/2 lemon. Squeeze dry. Melt butter in hot skillet. Spread shredded potato into thin cakes. Cook on 1 side until crisp and browned, about 5 minutes. Turn and cook other side. Sprinkle with salt and pepper to taste. Brush salmon with oil to prevent sticking. Grill until center is done, turning once, about 5 minutes per side. Sprinkle with salt. Toss greens with balsamic vinegar-and-oil mixture. Place crisp potato cake on each plate. Place mound of greens on cake and lay grilled salmon on top. Brush fish with molasses-lime glaze. Yields 6 servings. Each serving: 642 calories; 334 mg sodium; 124 mg cholesterol; 43 grams fat; 33 grams carbohydrates; 32 grams protein; 0.62 gram fiber Recipe Source: Los Angeles Times - 12-02-1998 Recipe from Tarbells Restaurant in Phoenix, AZ Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com