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    You are in: Home / Recipes / China Grill Barbecue Salmon Recipe
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    China Grill Barbecue Salmon

    China Grill Barbecue Salmon. Photo by kiwidutch

    1/2 Photos of China Grill Barbecue Salmon

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sharon123's Note:

    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. I hope you enjoy it! It says this is phase 3.

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    Units: US | Metric



    Chinese Mustard Sauce


    1. 1
      To make Salmon:.
    2. 2
      Preheat the grill(or broiler). Leave the skin on the salmon, if desired.
    3. 3
      Place the barbecue sauce, vinegar, scallions, and ginger in a blender and mix.
    4. 4
      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.
    5. 5
      To make the Vegetables:.
    6. 6
      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.
    7. 7
      To make the Chinese Mustard Sauce:.
    8. 8
      Put mayonnaise, mustard powder, mustard, vinegar, scallions, and salt and pepper to taste in a blender and mix.
    9. 9
      To Plate:.
    10. 10
      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!

    Ratings & Reviews:

    • on June 03, 2008


      I just made the salmon part of this recipe. I don't quite know what I expected from this recipe, I certainly did have high expectations considering I loved the look of the ingredients. I used plenty of fresh ginger and heaped on the topping.. somehow it just didn't taste as I expected it would in the end. the ginger was there, but harder and less mellow than I expected, ditto the scallion and the vinegar tastes. I had hoped that they would have been more blended. Please see my rating system: I would have made this a "no star"rating simply because maybe the addition of the vegetables would have changed the outcome completely but somehow I can't seem to get the "no star"option. Apologies for that. Made for Zaar World Tour 2008. Thanks !

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2006


      This was a nice dish. I blended the sauces and prepped the veggies earlier in the day, so it came together rather quickly. The barbeque sauce was good, and I took the advice of the previous reviewer and doubled the Chinese mustard sauce (adding more than a couple of dashes of mustard powder)--we really enjoyed it, and I was glad I had made extra. The vegetables seemed to be missing something, though--I really thought they needed more seasoning of some sort. I added just a splash of wine, as there was really not much to deglaze in the bottom of the pan, the veggies were starting to overcook, and I didn't want the wine to take over the flavor. All in all, a nice dish--thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2006


      This met with Dh's complete approval. It appears to be a lot more hassle to make than it really is. I altered the vegetable portion of the recipe somewhat by using Lennie's Cabbage for Those Who Dislike Cabbage #18816. The altered barbecue sauce was perfect and the Chinese mustard sauce ought to be doubled-it's that good.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for China Grill Barbecue Salmon

    Serving Size: 1 (489 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 356.6
    Calories from Fat 103
    Total Fat 11.4 g
    Saturated Fat 1.7 g
    Cholesterol 90.5 mg
    Sodium 724.0 mg
    Total Carbohydrate 19.2 g
    Dietary Fiber 4.5 g
    Sugars 8.6 g
    Protein 40.2 g

    The following items or measurements are not included:

    rice wine vinegar

    napa cabbage

    rice wine vinegar

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