Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato Cakes

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ROSEHIP SAUCE:

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

SMOKED OYSTER POTATO CAKES:

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