From Our Kitchen

Recipe: Grilled Salmon on a Bed of Portobello Strips with Ginger Vinaigrette

24 Servings
Portobello Mushrooms


  • 1 1/2 cups rice vinegar
  • 2 tablespoons freshly grated ginger (or two teaspoons ground)
  • 2 tablespoons sugar
  • 1 1/2 tablespoons salt
  • 3 cups vegetable oil
  • 24 Portobello mushrooms sliced about 3/8 inch thick
  • 24 pieces (6 to 7 ounces each) fillet of salmon
  • Salt and ground pepper as needed
  • Vegetable oil as needed
  • Chopped mint for garnish

Steps / Directions

  1. Whisk together vinegar, ginger, sugar and salt to taste; whisk in oil.  Reserve
  2. For each serving: season one piece salmon with salt and pepper.  Grill, turning several times, until just done, about 8 minutes total.  Meanwhile, sauté 2.5 ounces (5 to 6 strips) Portobello in oil, until just tender and browned.  Make a bed of Portobello strips in the center of a serving plate; top with salmon.  Drizzle with 3 tablespoon reserved vinaigrette.
  3. Sprinkle with mint