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4 salmon steaks (about 200 grams each), *see Note
Note: I use frozen salmon as we do not have here fresh one. If you use frozen do not defrost fish.
Prepare salmon in deep dish. Rub well with liquid smoke, oil, and lemon. Keep in refrigerator about 1-2 hours.
BBQ the bell peppers. Put in a bowl, cover with nylon bag and leave for 1/2 an hour. Clean in running water the skin and cut in long slices. Put aside.
In a frying pan, fry onions with the 2 tbsp. oil until a nicely light gold color. Add the peppers and continue to fry another couple of minutes. Add salt and freshly ground pepper. Put in a dish, keep in warm place for later use.
In the same frying pan add 1 tbsp. more oil and sauté the mushrooms. Transfer to another dish and keep in warm place.
Put the salmons in BBQ fish holder and grill on the BBQ 10 minutes on each side, or until you see that the fork comes easy out when you prick the fish.
Just before salmons are ready, warm again ONLY the onions and peppers in their frying pan.
Arrange salmons on each person's plate. On top arrange a portion of onions- peppers, and on top of all put the warm mushrooms.
Serve with baked potato and a good cooked vegetable salad or fresh salad, or both.
Posted by Rina Perry
1 tsp. liquid smoke
1 tbsp. oil
1/4 cup fresh lemon juice
1 each red and green bell peppers
250 grams fresh mushrooms, cut into strips
1 cup onion cut into thin slices
2 tbsp. oil
salt and pepper (your taste)
Nutritional Info Per Serving:
N/A