9/4/12 - BBQ Salmon w/ Braised Mushroom Salad

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4 each 8 oz. Salmon Filet

1 Tbs. BBQ Glaze

S&P to Taste

Pan Spray

1)Spray salmon liberally with pan spray and season with salt and pepper

2)In medium sautee pan on medium high heat sear the salmon for 3 minutes on each side.

3)Place in oven until desired doneness.

Braised Mushroom Prep:

1 ½ Tbs. Minced Garlic

¾ Cup Balsamic Vinegar

3 oz. Extra Virgin Olive Oil

¼ Cup Soy Sauce

1 tsp. Fine Ground Pepper

¾ # Portobello Mushroom

¾ # Shitake Mushroom

½ # Button Mushroom

3 oz. Butter

3 oz. Red Bell Pepper Julienne

3 oz. Jicama Julienne

2 oz. Red Onion Julienne

2 oz. Scallions ½ inch Bias Cut

1)Remove stem and gills from portobello mushroom, and cut ½ inch by 3 inch slices. Remove stems from shitake mushrooms and julienne. Clean and slice button mushrooms.

2)Combine all ingredients except for jicama, onion, peppers, and scallions in a bowl and toss together

3)Lay ingredients from bowl on sheet pan and place in preheated 375 oven. Roast for 10 minutes, then add the onion and peppers and roast for additional 8 minutes.

4)Remove from oven and toss in jicama and scallions. Serve immediately or cool in fridge.