Barbecue Salmon with Japanese Eggplant, Koi Las Vegas

To celebrate May as National Barbecue Month, this new, full-flavored addition to the menu begins with a salmon filet that is grilled, then topped with a spicy eggplant mixture, ponzu dressing and Asian barbecue sauce. It then gets a garnish of toasted sesame seeds, green onions and shredded nori.



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