Bite with Belkys: Barbecue Salmon

The Chef: Keyvan Vehnam
The Dish: Barbecue Salmon

Ingredients for Asian BBQ Sauce:
2 tbs. of soy sauce
1/2 cup of dark molasses
2 cups of honey
3 tbs. of mustard powder
6 tbs. of rice wine vinegar
2 tbs. of ginger juice
4 oz. of miso
1/2 cup of brown sugar
1/2 bunch of scallions, chopped

Method of Preparation:
-In a large bowl combine soy sauce, dark molasses, honey and mustard powder, and whisk it together.
-Then, add rice wine vinegar and ginger juice. Chef Keyvan says to make sure you squeeze the ginger very well.
-Next, add miso, brown sugar and chopped scallions. Mix it all together. You can also substitute this glaze with a regular barbecue sauce, and simply add a little rice wine vinegar and ginger juice.

Ingredients for Salad:
1 head of Napa cabbage, chopped
1 head of radicchio, chopped
2 lbs. of oyster mushrooms
1 tbs. of soybean oil
1 tbs. of sake
salt and pepper, to taste

Method of Preparation:
-At the restaurant, Chef Keyvan uses a wok, but if you don't have one, you can use a sauté pan. Start by adding soybean oil in a hot pan.
-Then, add chopped Napa cabbage, radicchio and oyster mushrooms. You can also use potbelly or domestic mushrooms. Sauteé the veggies for a few minutes, and then add sake, salt and pepper. Toss this altogether, and set it to the side.

Ingredients for Salmon:
6 8 oz. salmon fillets
salt, to taste
togarashi, to taste (togarashi is a Japanese pepper, you can substitute it with black pepper)
chives, chopped

Method of Preparation:
-Begin by seasoning the salmon with salt and togarashi. Then, grill the salmon for about three to four minutes
-Brush on the Asian barbecue sauce and sprinkle it with chives.

Ingredients for Chinese Mustard Sauce:
2 cups of mayonnaise
1/4 cup of rice wine vinegar
1 tsp. of Dijon mustard
1 tbs. of mustard powder
1/8 bunch of scallions
salt and togarashi (or black pepper), to taste

Method of Preparation:
-Place all the ingredients in a blender and into a squeeze bottle.

To Plate the Dish:
Start by adding Chinese mustard sauce around the rim of the plate. Then place the veggies in the center, and top it off with the salmon. You can garnish the Chinese mustard sauce with black sesame seeds and chives.

Serving Suggestion: Chardonnay
Serves: 6

FOR MORE INFORMATION:
China Grill at Fort Lauderdale Grande Hotel & Yacht Club
1881 SE 17th St.
Fort Lauderdale, FL 33316
954-759-9950
http://www.chinagrillmgt.com/