Salmon ingredients
- 1.2 lb wild caught salmon
- salt
- chilli lime spice mix
- tarragon
- oregano
Sautee pepper with mushrooms
- 1 medium onion, peeled and chopped
- 3 bell pepper (yellow, orange, red), sliced
- 1 cup shiitake mushroom, sliced
- 1 cup cremini mushroom, sliced
- 2 cups brown button mushroom, sliced
- 1 clove garlic
- salt to taste
Baked potato
- 5 medium sweet potato, sliced (not peeled, but washed)
- 5 medium potato, sliced (not peeled, but washed)
- salt
- garlic powder
Directions
- Preheat oven to 400 F/ 200 C.
- Put a baking sheet on a baking tray.
- Wash and slice all the potato and sweet potato. Place the slices on the baking paper.
- Sprinkle salt and garlic powder thinly on on the potato and sweet potato slices.
- When the oven reaches the right temperature, place the potato tray into the oven for 30 minutes. After 20 minutes, keep an eye on them and if they get done sooner, remove them from the oven.
- Grab another tray and put baking paper on that too.
- Put the salmon on the second tray.
- Sprinkle the salmon with salt, chilli-lime spice mix, tarragon, oregano. Use lemon juice or lime juice, if you don't have chilli-lime spice mix.
- Put the salmon into the oven for 18 minutes. When ready, remove from the oven.
- While things are in the oven, peel the onion and chop it.
- Put the onion into a pan and start sauteeing it on low heat.
- Slice the bell peppers, throw them into the pan, on top of the onion.
- Chop all the mushroom, add them to the pan.
- Salt everything in the pan and sautee it under a lid.
- When the pepper-mushroom is soft enough, add the peeled and minced garlic.
- Remove the pan from the heat.
Things are ready to serve. Put some potato and sweet potato, a slice of salmon, a portion of pepper-mushroom and some lettuce and caperberry on a plate.
We ate it with cashew sour cream. You can find that recipe here.
