Ingredients (serves 2-3):

• 2-3 salmon fillets (6-8 oz. each)
• 8 oz. fresh mushrooms, sliced
• 1 large onion, sliced
• 3 cups fresh spinach, washed and trimmed
• 2 Tbsp. teriyaki sauce
• 2 Tbsp. vegetable oil
• Roasted seaweed (nori), slivered (roasted seaweed can be purchased at most Asian markets)

Marinade

• 1/4 cup extra virgin olive oil
• 1 Tbsp. fresh lime juice
• 1 Tbsp. soy sauce
• 1 tsp. fresh ginger, peeled and grated

Garnish

• 1 green onion, finely minced
• 1 Tbsp. fresh ginger, finely minced
• 1/2 tsp. salt
• 1/3 cup vegetable oil

Marinate salmon in Marinade sauce for 5-10 minutes.

Heat 1 Tbsp. oil in the Gourmet d’ Expert® Electric Skillet on High setting. Add onions, and cook approximately 3 minutes. Add spinach and mushrooms and cook 2 minutes. Stir in teriyaki sauce and remove - set aside.

Lower heat to Medium-High setting (360 - 400°F). Heat 1 Tbsp. oil, add marinated salmon fillets and cook 5 minutes on each side basting occasionally with marinade.

Add onions, mushrooms and spinach to pan and cover. Lower heat to simmer and cook another 1-2 minutes.

Remove and top salmon with garnish and roasted seaweed slivers.