Ingredients:
- Veri, veri Teriyaki
- Salmon fillet - 1/4 lb per person
- Portobello mushroom - 1 per person
- Olive oil (I prefer the spray)
- Red Leaf or Boston Lettuce - a handful per person
- Tomato - try a Kumato, brown tomato - about 1/2 per person
- White wine vinegar
- Chipotle pepper
Tear the lettuce and rinse well
Dry using a salad spinner or spread it on
paper towels to make sure it is dry.
Spread it on a large plate or bowl.
Wash and cut tomatoes
Spray the grill with olive oil or use 1 teaspoon of oil and spread around the grill
Heat a grill on the stove over medium heat
Rinse the portobello and clean with a vegetable brush - dry with a paper towel
Cut into slices about 1/4 inch thick
Drizzle some Veri, Veri Teriyaki over the slices - use your hands to rub it all over the mushrooms.
Place the slices on the hot grill so they don't touch each other.
Add the salmon on the grill, skin side down for about 1 minute
Remove it from the grill.
Use a knife to scrape the skin off the salmon. It should slip right off.
If you are making a lunch or dinner salad for one, you can add the salmon after one side of the portobellos are cooked - they should be slightly browned. If you are making a larger salad, turn cook the portobellos first.
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| Scraping the skin off the salmon |
Add the salmon and cook for no more than 2 minutes per side so it will be rare inside. There should be some grill marks on the salmon when you turn it.
Cook for about 2 minutes on the other side and remove from heat.
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| Grill Salmon and Portobello Mushrooms |
Place the portobello slices next to each other on top of the lettuce and place the salmon on top of the mushroom slices to the mushrooms show around the salmon.
Place the tomatoes around the outside of the salmon and mushrooms.
Sprinkle with White Wine Vinegar and Kosher Salt
Add a dash of Chipotle - not too much, salmon is delicate and you don't want it overly smokey
Before you serve the salad, toss it so all the flavors mix.
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