China Grill Barbecue Salmon 😳😳😳😳😳😳

 

Ingredients                     

  

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

 

Directions                       

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