Grilled Sesame Salmon over Roasted Corn, Napa Cabbage and Black Bean Salad with Rice Wine Vinaigrett

By elvia_saucedo

Chef Randy Gruber says this dish is served for lunch at his American Restaurant in Del Mar as a special salad. "The combination of the flavors with the hot grilled salmon over cool crisp napa cabbage is refreshing."

Ingredients

• Salmon
• 1 side of fresh Pacific salmon (should yield six 8-ounce pieces)
• 3 tablespoons extra virgin olive oil Salt and pepper to taste
• Cabbage
• 3 heads of napa cabbage, finely sliced
• Black beans
• 1/4 cup finely chopped Spanish onion
• 3 tablespoons extra-virgin olive oil
• 1 clove of finely chopped garlic
• 1 cup dry black beans
• 4 cups vegetable stock
• Salt and pepper to taste
• Corn
• 4 ears fresh corn (2 yellow and 2 white)
• sliced off the cob
• 2 cloves of finely chopped garlic
• 3 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Rice Wine Vinaigrette
• 1/2 cup sesame oil
• 1/2 cup rice wine vinegar
• 1/8 cup light soy sauce
• 1/8 cup brown sugar
• 1/4 cup sesame seeds
• 1 tablespoon fresh ginger finely chopped
• 1 diced red pepper
• 4 thinly sliced scallions
• 1 bunch of basil thinly chopped
• 1/4 cup of cubed thick old smokehouse
• bacon
• Salt and pepper to taste

Preparation

Step 1

Salmon
1. Grill the salmon to a hot oiled grill until just cooked medium or medium rare.
2. Salt and pepper to taste.

Black beans
1. Sweat the onions on the olive oil until they are clear.
2. Add the garlic
3. Add the dry beans. Cook until lightly toasted.
4. Add the vegetable stock. Simmer until beans are tender.
5 Salt and pepper to taste. Allow to cool

Corn
1. Toss all the ingredients in a bowl.
2. Spread the combined ingredients on a sheet tray.
3. Place a 350 degree oven and cook for 20 minutes.
4. Allow to cool.

Rice Wine Vinaigrette
1. Combine all in mixing bowl with whisk

Salad
1. Combine the beans, napa cabbage and the corn mixtures in a large bowl with the vinaigrette.
2. Season with salt and pepper and refrigerate.

To Serve
1. Serve the grilled salmon over salad and garnish with fresh basil