first class china grill barbecue salmon vest

china grill barbecue salmon

yummy
Holidays

CHINA GRILL BARBECUE SALMON

The China Grill has been a Miami Beach hot spot ever since it opened in 1995. It offers funky "World Fusion" cuisine! This recipe came from them via the South Beach Diet Cookbook.

Ingredients

  • 1 1⁄2lbs skin on salmon fillets (four 6 oz. fillets)
  • 3⁄4cup already made barbecue sauce
  • 2tablespoons rice wine vinegar
  • 2tablespoons scallions, finely chopped
  • 1teaspoon ginger, finely chopped
  • chives, chopped-for garnish
  • 1⁄2head napa cabbage
  • 1⁄2head raddichio cabbage
  • 1 1⁄2teaspoons extra virgin olive oil
  • 1lb mushroom, chopped (your choice-oyster, shitake, portabello, button)
  • 1⁄2cup white wine (or sake)
  • 1⁄4teaspoon salt
  • 1⁄4teaspoon pepper
  • 2tablespoons mayonnaise
  • 1dash mustard powder
  • 1⁄8teaspoon Dijon mustard
  • 3⁄4teaspoon rice wine vinegar
  • 1 1⁄2teaspoons scallions, finely chopped
  • salt
  • pepper

Direction

  1. Preheat the grill(or broiler). Leave the skin on the salmon, if desired.
  2. Place the barbecue sauce, vinegar, scallions, and ginger in a blender and mix.
  3. Start grilling the salmon to the desired doneness(3-6 minutes each side) and baste with barbecue sauce mixture as you are grilling(or broiling). If grilling with skin, grill skin side down until the skin is crispy, then turn over and continue basting with barbecue sauce mixture.
  4. Take out the hard bottom center of the greens. Slice greens thinly. Heat a saucepan over high heat, add oil and saute cabbage, radicchio, and mushrooms quickly(about 3-4 minutes). They should remain crisp. Before taking the veggies out of the pan, deglaze with the white wine or sake(by adding wine to bottom of pan, stirring and scraping bottom). Add salt and pepper.
  5. Put mayonnaise, mustard powder, mustard, vinegar, scallions, and salt and pepper to taste in a blender and mix.
  6. Place the sauteed vegetables in the center of each plate. Place five or six dots of Chinese Mustard Sauce around the veggies. Put the salmon on top of the veggies. Sprinkle the plates with chopped scallions. Enjoy!