Grilled Salmon with Portabellas and Ginger Vinaigrette
Grilled Salmon with Portabellas & Ginger Vinaigrette
1/4 cup Rice Wine Vinegar
1 teaspoon freshly grated Ginger Root (1/2 teaspoon Ground Ginger)
1 teaspoon Sugar Substitute
3/4 teaspoon Salt
1/2 cup Vegetable Oil
4 Monterey Portabella Mushrooms
Vegetable oil
4 Salmon Fillets (6 to 7 oz. each)
Salt and Pepper
  1. Combine vinegar, ginger, sugar substitute, salt & pepper together with 1/2 cup vegetable oil in jar with tight fitting lid or bowl, shake or whisk to mix well. Set aside.
  2. Thorouhly wash Portabellas and remove stems (reserve for other use).
  3. Brush both sides of Portabellas and Salmon with oil.
  4. Grill Portabellas & Salmon filets over medium heat about 8 to 10 minutes on each side
    (until Salmon flakes easily)
  5. To serve, slice mushrooms into thin strips and arrange on serving plates
  6. Top mushrooms with salmon fillets and season to taste with salt and pepper.
  7. Drizzle with vinaigrette and sprinkle with mint.
  8. Serve hot with additional vinaigrette to spoon over.
Recipe adapted from:
Monterey Mushrooms (.com)