GRiLLED SPiCY TERiYAKi SALMON
with potato salad and stir-fried oyster mushroom, broccoli and tomatoes
Hassle-free.
First, ozonize the salmon and remove the whitish toxin ...
Then, ozonize the vegetables to make sure all chemicals
and pesticides are removed before cooking.
Would You look at how absolutely fresh and beautiful
the salmon is after the ozone-detox?
1. Grill the Salmon ...
Season the fish with spicy teriyaki sauce, shoyu,
sesame seed oil, pepper and fried dried chilli flakes.
Squeeze lemon over it.
Pop it in the mini-oven at 180 degrees celcius
set for 30 minutes. I turning down the temperate to
150 degrees after about 20 minutes.
2. Stir-Fry the Vegetables ...
Saute shallots in olive oil.
Add oyster mushroom. Add tomatoes.
Add seasalt and pepper.
When it is about ready, add broccoli.
Close lid briefly. Transfer to serving dish.
When it is about ready, add broccoli.
Close lid briefly. Transfer to serving dish.
3. Boil Potatoes ...
in salted water. Drain when tender.
Add mayonaisse and pepper. Toss well! :D
The grilled salmon smells absolutely heavenly! :D
A closer look ...
Don't you just wanna sink your teeth into it? :D
HmmmMm - mmMmmMmm ...
Arrange as desired and garnish with whatever you have.
That's black sesame seeds you see on the potatoes.
BON APPETiTE!!!
My morning green drink ...
