Beef Fondue

Ingredients:

• 2 lbs. beef tenderloin, cut into 1-inch cubes
• 1 recipe South Beach Teriyaki Sauce
• 1 recipe South Beach Tomato Sauce
• 1 recipe South Beach Barbecue Sauce
• 1 recipe South Beach Cocktail sauce
• 1 recipe South Beach Ketchup
• canola oil or beef or chicken broth

Makes 4 Servings

 

Evenly divide the beef among 4 individual dishes. Place the sauces in individual bowls. Heat the oil or broth in a fondue pot to about 375 F. Using skewers, dip the beef tenderloin cubes in to the hot oil or broth to cook it. Then dip the beef into one of the sauces.

 

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is a great dish to serve when you're having company over. I tried this dish this past weekend but it didn't work out as I had hoped because the fondue pot wasn't working properly. This dish will work if you have a fondue pot that works. If not, you can always sauté or grill the meat and then serve them alongside the dipping sauces. 

Barbecued Salmon

Ingredients:

• 4 (6-ounce) salmon fillets
• 1/2 cup South Beach Barbecue sauce, divided
• vegetable oil, for grill
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat the grill or grill pan to medium-high. Season fish with salt and pepper and generously  brush top with 1/4 cup of the barbecue sauce.
2. Brush grill with oil. Place fish, sauce side down, on grill; cook for 3 minutes. Brush top with the remaining sauce, flip, and cook an additional 3-4 minutes. Remove from the grill. Serve warm.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This fish dinner is a great way to kick-start your weight loss. Salmon is so delicious when it's done right. This recipe is also great for anyone who loves grilling. Grilled salmon coated in barbecue sauce is so deliciously tangy you'll be going back for more. If you can't make the South Beach Barbecue sauce, you can always use store-baught barbecue sauce providing it's the healthy kind. You can also use Arctic Char in place of the salmon and the meal will still be just as delicious. Don't worry about the points value. Salmon is high in protein, thiamin, niacin, omega-3 fatty acids, potassium, vitamins B6, B12 and vitamin D so you're getting your nutrients worth in salmon.

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.