Barbecue Salmon-Asian Fusion Style

Ingredients:

• Salmon:
• 1 1/2 lbs. skin-on salmon fillet ([4] 6 oz. fillets)
• 3/4 cup prepared barbecue sauce
• 2 tbsp rice wine vinegar
• 2 tbsp finely chopped scallions
• 1 tsp finely grated ginger
• Chives, chopped, for garnish

•  Vegetables:
• 1/2 head napa cabbage
• 1/2 head radicchio
• 1 1/2 tsp extra virgin olive oil
• 1 lb. oyster mushrooms, chopped
• 1 cup sake or white wine
• 1/4 tsp salt
• 1/4 tsp pepper
 
• Chinese Mustard Sauce:
• 2 tbsp mayonnaise
• Dash of mustard powder
• 1/8 tsp Dijon mustard
• 3/4 tsp rice wine vinegar
• 1 1/2 tsp finely chopped scallions
• salt
• freshly ground black pepper

Makes 4 Servings

To make the salmon:

1. Preheat the grill. Leave skin on 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 and baste with barbecue sauce mixture as grilling. (If you like the skin, first grill skin side down until the skin is crispy, then turn over and continue basting with barbecue sauce mixture.)

To make the Vegetables:

Take out the hard bottom center of the greens. Chiffonade the greens. Heat a saute pan over high heat. Add the oil and saute the cabbage, radicchio and mushrooms quickly. (They should stay crisp.) Before taking the vegetables out of the pan, deglaze the pan with the sake or white wine. Add salt and pepper.

To make the Chinese Mustard Sauce:

Place the mayonnaise, mustard powder, Dijon mustard, vinegar, scallion, and salt and pepper to taste in a blender and mix.

To plate:

Place sauteed vegetables in the center of each plate. Put five dots of Chinese Mustard Sauce around the vegetables. Place the salmon on top of the vegetables. Sprinkle the plates with chopped chives.

 

WW POINTS VALUE: 12 PTS

 Note: This recipe appears in the South Beach Diet Cookbook. I wanted to clean out some of the food in the fridge and I have looked at this recipe so many times I had to try it for dinner tonight. This dish appears on the menu of China Grill in Miami courtesy of Chef Keyvan Behnam.  China Grill has been a Miami hot spot since it opened in 1995 and offers "World Fusion" cuisine. The picture of this dish is beautiful and I wanted to replicate it but it didn't go that way. However, the taste of this dish is delicious and you can taste the world fusion of East-Meets-West with the Chinese flavors with the white wine and barbecue sauce and mustard. The salmon was also delicious and cooked beautifully. My mom doesn't like to eat salmon but she enjoyed this dish. I just loved how the barbecue sauce blended with the mustard sauce and how the white wine vegetables and salmon melted in your mouth. It really was funky fusion in your mouth. I highly recommend this dish on a weekend dinner or for a special occasion because this dish is worth the time and effort. It may look like a lot but it's very simple to make. Thank you Chef Keyvan Behman. I look forward to your other recipes as well.