BBQ Salmon |
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Serves 4 to 6 Ingredients 4 pieces of salmon fillets with skin (approximately 170g) 180ml barbeque sauce 2 tbsp rice wine vinegar 2 tbsp finely chopped spring onions 1 tsp finely chopped ginger chopped chives to garnish 1 head chinese leaves ½ head radicchio 1½ tsp extra virgin olive oil 455g oyster mushrooms, chopped 120ml sake or white wine ¼ tsp salt ¼ tsp pepper
Mustard Sauce 2 tbsp low fat mayo ⅛ tsp Dijon mustard ¾ tsp rice wine vinegar 1½ tsp finely chopped spring onion.
Method 1. Preheat the grill or ridged grilling pan and coat lightly with cooking spray. Remove the skin of the salmon if desired. Place the BBQ sauce, vinegar, spring onions and ginger in a blender and mix. 2. Grill the salmon until cooked to your liking, basting with the barbeque sauce mixture as it cooks. 3. Remove the hard base of the Chinese leaves and radicchio, then slice the leaves thinly. Heat a sauté pan over high heat. Add the oil and sauté the chinese leaves, radicchio and mushrooms quickly. Add the sake or white wine to the hot pan and stir to coat the vegetables. Add salt and pepper. 4.To make the Sauce, place the low fat mayo, mustard, powder, mustard, vinegar and spring onion in a blender and mix. Season with salt and pepper to taste. 5. Place the sautéed vegetables in the centre of each plate. Dot the mustard sauce around the vegetables. Place the salmon on top of the vegetables, sprinkle and chopped chives around and serve at once. |
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