Salmon Teriyaki with Mushrooms & Peppers

salmon teriyaki

Ingredients

1 pkg (20 oz) sliced white mushrooms, washed
1 sweet red pepper, cored, seeded, thinly sliced
2 Tbsp Basting Oil
3/4 cup Teriyaki Sauce
2 Tbsp Extra-Virgin Olive Oil
4 (6 oz each) Fresh Salmon Portions
Salt and pepper to taste

Directions:

Grill instructions:

  1. Preheat grill on HIGH with 12-inch cast-iron skillet on grate, 5 min.
  2. Add mushrooms, peppers, basting oil, and teriyaki sauce to bowl; toss to combine.
  3. Coat heated skillet with olive oil. Season both sides of salmon with salt and pepper; center in skillet skinned-side up. Arrange mushroom mixture around salmon; close grill lid.
  4. Reduce heat to MED; cook, about 8 min, until internal temp reaches 130 degrees (check temp by inserting thermometer halfway into thickest part of fish). Remove skillet carefully from grill using oven mitts; serve.

Oven instructions:

  1. Preheat oven to 450 degrees. Add mushrooms, peppers, basting oil, and teriyaki sauce to bowl; toss to combine.
  2. Coat 12-inch cast iron skillet with olive oil. Season both sides of salmon with salt and pepper; center in skillet skinned-side up. Arrange mushroom mixture around salmon; transfer skillet to oven.
  3. Roast about 15 min until internal temp reaches 130 degrees (check temp by inserting thermometer halfway into thickest part of fish). Remove skillet carefully from oven.  Remember to use oven mitts; as the handle of the skillet is hot.  Serve over brown rice.
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