Grilled Salmon with Sautéed Mushrooms mixed Bell Peppers, and Greens Salad used BBQ Sauce. For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. Served alongside an arugula/beet/cucumber/tomato/basil salad with a shallot pickled garlic white wine vinegar vinaigrette and soy sesame sautéed zucchini. If you use farmed salmon and a nonstick skillet, you won't even need to add any fat.
Grilled Salmon with Bacon and Corn Relish.
This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington.
A simple marinade of brown sugar and soy sauce is jazzed up with the addition of lemon pepper and some dried herbs.
You can cook Grilled Salmon with Sautéed Mushrooms mixed Bell Peppers, and Greens Salad used BBQ Sauce using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Grilled Salmon with Sautéed Mushrooms mixed Bell Peppers, and Greens Salad used BBQ Sauce
- Prepare of Greens salad as your choice.
- Prepare of Salmon (I used frozen salmon from Costco it comes in package. So I used only 1 package because this lunch only for myself. And of course I have to defrost first before cook it).
- It's 2 of big mushrooms cut long wide. (optional).
- Prepare of Bell Peppers.
- You need of BBQ sauce.
- Prepare to taste of Salt.
- You need to taste of Pepper.
- You need of Lemon juice.
- You need of Chili flake (optional).
- Prepare 1 tsp of cornstarch.
- You need of Water.
- You need of Oil.
- It's of Mushrooms powder (optional) you can use chicken powder if you want.
We use cookies and similar methods to recognize visitors and remember their preferences. Cover a baking sheet with foil and lightly oil the foil. Serve the salmon with a spoonful of mushrooms on top or on the side. Mix the remaining ingredients in a separate bowl and add to the saucepan.
Grilled Salmon with Sautéed Mushrooms mixed Bell Peppers, and Greens Salad used BBQ Sauce instructions
- First, marinate salmon with salt, pepper, a bit oil and dash of mushrooms powder. Marinated for at least 10-15 minutes..
- For the salad: Put the greens salad into a bowl. Now make the dressing by adding 1tbsp of BBQ sauce, add lemon juice, salt and pepper to taste. Then pour into the salad toss and coat. Set aside..
- Heat up the non-stick pan, sprays with cooking spray or brush it with little oil and grilled the salmon..
- While the salmon is grilling, heat up another pan sauteed the mushrooms and bell paper, splash with a little water to avoid burn. Adding the BBQ sauce, salt, pepper, and mushrooms powder. Add little bit water and cook through but not mushy. Add chili flake then mixed well..
- In the small bowl combine the cornstarch and water, stir well and pour into the sauté mushrooms. Mixed well, taste it and turn off the heat..
- You have to check on your salmon frequency while you sautéed the mushrooms and bell peppers. Flipped it over and continued cook the salmon until it done..
- To assembly: adding the salad on the plate, add salmon, and lastly top with sautéed mushrooms and bell pepper. And here you go, your food is ready to serve. Enjoy❤️.
Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Our grilled salmon served hot over spring mixed salad and crisp noodle tossed in our creamy mango dressing. Sauteed minced chicken, onion, bell peppers, shiitake mushroom and shredded ginger over steamed sole Sauteed with onions, green onions, bell peppers and house sweet chili sauce. Add onion and pepper pieces and saute until the onions are barely beginning to soften and become translucent.