Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.
Benihana Hibatchi Mango Salmon
2 cups finely-diced ripe mango
1 cup finely-minced fresh pineapple
1/4 cup finely-minced red onion
3 tablespoons minced cilantro
Juice of 1/2 lime
Salt to taste
2 lb skin-on salmon fillet cut in 4 pieces
To make salsa: In bowl, combine mango, pineapple, onion, cilantro and lime juice. Season to taste with salt. Set aside 20 minute to 1 hour, to blend. Heat grill to medium-high. Season salmon with salt and pepper. Place fish on warm grill, skin-side down, and cook 5 mininutes. Don't worry if skin is blackened. Turn and grill fish till it is no longer raw in center, about 3 min, depending on thickness of the fish.
To serve, place piece of grilled salmon in center of each of 4 dinner plates. Arrange about 1/4 cup salsa on top of each fish.