Fireroaster Bar B Que Salmon with Grilled Baby Bok Choy Salad

Baby bok Choy, halved
1 Bunch scallions, bulbs removed, sliced and reserved
½ Cup roasted red bell pepper
½ Cup water chestnuts, julienned
10 Grilled Salmon fillets

1 Cup rice wine vinegar
2 Tsp sesame seed oil
¼ cup vegetable oil
1 Cup fresh ginger, minced
1 Tbsp garlic, chopped
¼ Cup soy sauce
1 Tbsp jalapeno peppers, seeded and chopped
1 Cup sugar

  1. On a preheated char grill mark baby bok choy on both sides,
    Be careful not to leave it on too long, you don’t want it to cook fully.
    Set aside.
  2. Next, char your scallions, remove from the grill and rough chop and set aside;
  3. Combine both of these with the red bell peppers and water chestnuts in a bowl.
  4. In a high speed blender, emulsify remaining liquid ingredients with sugar.
  5. Fold in remaining ingredients, along with reserved sliced scallion bulbs.
  6. Cook the salmon filets as directed.
  7. Next, toss your salad ingredients with the vinaigrette.
  8. Place 1 cup of the dressed salad on the plate with 1 salmon filet atop.Serve with a side of steamed rice.

Rainbow Fruit Salad

1/2 cup honey
1/3 cup orange juice
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
5 cups cubed cantaloupe
1 cup fresh blueberries
2 large firm bananas, sliced
2 medium nectarines, peeled and sliced
2 cups sliced fresh strawberries
2 cups halved seedless grapes

In a small bowl, combine first five ingredients; mix well.

In a large bowl, combine the fruit. Add dressing and toss to coat.

Serve immediately with a slotted spoon.

12 Servings

Alabama Seafood Salad

1/4 cup clam tomato juice or tomato juice
1/4 cup fresh lemon juice
4 teaspoons olive oil
1 tablespoons Worcestershire Sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups romaine or other lettuce, torn into bite-size pieces
1/4 pound cooked crabmeat, picked through for shells and cartilage
1/2 pound cooked shrimp, peeled (tails left on) and deveined
12 cherry tomatoes, halved
1/2 medium avocado, sliced
2 navel oranges, peeled and sliced into semicircles
1 cup croutons


Grilled Tuna Niçoise Salad

Grilled Tuna Niçoise Salad

2 tablespoons champagne vinegar
1 tablespoon fresh tarragon, chopped
1 teaspoon Dijon mustard
1 small shallot, minced
3/4 cup olive oil
sea salt, to taste
ground pepper, to taste
16 ounces fresh tuna steak
olive oil cooking spray
1/2 pound green beans, trimmed, blanched
pounds small new potatoes
1/2 cup red onion, thinly sliced
1/2 cup pitted Niçoise olives
1 cup cherry tomatoes, halved
1 egg, hard boiled, peeled and quartered (optional)