Prep 15 mins
Cook 20 mins
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.
- 680.38 g skin on salmon fillets (four 6 oz. fillets)
- 177.44 ml already made barbecue sauce
- 29.58 ml rice wine vinegar
- 29.58 ml scallions, finely chopped
- 4.92 ml ginger, finely chopped
- chives, chopped-for garnish
- 1 head napa cabbage
- 1 head raddichio cabbage
- 7.39 ml extra virgin olive oil
- 453.59 g mushroom, chopped (your choice-oyster, shitake, portabello, button)
- 118.29 ml white wine (or sake)
- 1.23 ml salt
- 1.23 ml pepper
Chinese Mustard Sauce
- 29.58 ml mayonnaise
- 0.25 ml mustard powder
- 0.59 ml Dijon mustard
- 3.69 ml rice wine vinegar
- 7.39 ml scallions, finely chopped
- To make Salmon:.
- Preheat the grill(or broiler). Leave the skin on the salmon, if desired.
- Place the barbecue sauce, vinegar, scallions, and ginger in a blender and mix.
- 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.
- To make the Vegetables:.
- 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.
- To make the Chinese Mustard Sauce:.
- Put mayonnaise, mustard powder, mustard, vinegar, scallions, and salt and pepper to taste in a blender and mix.
- To Plate:.
- 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!
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 !
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!
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.