Grilled Salmon on Portobello Strips
A sweet and salty vinaigrette tops flaky and moist salmon. It is served on a bed of meaty portobello mushrooms, which serve as nice counterpoint for the salmon. The mint adds a refreshing flavor to the dish.
1 1⁄2 cups rice vinegar
2 tbsp. ginger, grated
2 tbsp. sugar
1 1⁄2 tbsp. salt
3 cups vegetable oil
24 portobello mushrooms, sliced 3⁄8-in. thick
24 6-oz. salmon filets
Fresh mint, chopped, for garnish
1. In a bowl, whisk together vinegar, ginger, sugar and salt to taste; whisk in oil and reserve.
2. In a skillet, sauté portobello strips in oil until tender; season to taste and reserve.
3. Season salmon filets and grill, turning several times, approx. 8 min. or until just done.
4. Place 5-6 portobello strips in center of plate and top with salmon. Drizzle with reserved vinaigrette and garnish with mint.