Grilled Salmon with Sautéed Mushrooms mixed Bell Peppers, and Greens Salad used BBQ Sauce.
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Ingredients of Grilled Salmon with Sautéed Mushrooms mixed Bell Peppers, and Greens Salad used BBQ Sauce
- You need of Greens salad as your choice.
- You need 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 of big mushrooms cut long wide. (optional).
- Prepare of Bell Peppers.
- Prepare of BBQ sauce.
- It's of Salt.
- Prepare of Pepper.
- It's of Lemon juice.
- Prepare of Chili flake (optional).
- It's of cornstarch.
- Prepare of Water.
- You need of Oil.
- Prepare of Mushrooms powder (optional) you can use chicken powder if you want.
Grilled Salmon with Sautéed Mushrooms mixed Bell Peppers, and Greens Salad used BBQ Sauce step by step
- 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❤️.
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