Grilled Salmon with Portabellas and Ginger Vinaigrette
INGREDIENTS
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 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
DIRECTIONS
- 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.
- Thorouhly wash Portabellas and remove stems (reserve for other use).
- Brush both sides of Portabellas and Salmon with oil.
- Grill Portabellas & Salmon filets over medium heat about 8 to 10 minutes on each side
(until Salmon flakes easily) - To serve, slice mushrooms into thin strips and arrange on serving plates
- Top mushrooms with salmon fillets and season to taste with salt and pepper.
- Drizzle with vinaigrette and sprinkle with mint.
- Serve hot with additional vinaigrette to spoon over.
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