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Ingredients
- 20 ounce sliced white mushrooms
- 1 sweet red pepper; thinly sliced
- 2 tablespoon basting oil
- 3/4 cup teriyaki sauce
- 2 tablespoon olive oil
- 4 6-ounce salmon portions
- salt and pepper to taste
Preparation
Step 1
Preheat grill on high with 12 inch cast-iron skillet on grate, 5 minutes
Add mushrooms, peppers, basting oil and teriyaki sauce to bowl; toss to
combine.
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.
Reduce heat to medium; cook, about 8 minutes until internal temp reaches
130°F. Remove skillet carefully from grill using oven mitts; serve
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