Teriyaki Salmon Chunks with Zesty Mushrooms

Ingredients

• 14 ounces (400 grams) salmon fillets
• Gefen Lemon Juice and salt, for soaking
• 1/2 cup Telma Teriyaki Sauce
• 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
• 2 tablespoons oil
• 2-3 tablespoons Gefen Honey
• salt, to taste
• 1/2 teaspoon prepared mustard
• pepper, to taste
• 3 tablespoons oil
• 1 onion, sliced into rings
• 4 cloves garlic, chopped
• 1 hot pepper, sliced into strips
• 1 basket champignon mushrooms, quartered
• 1 basket portobello mushrooms, quartered
• 2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
• 2 scallions, cut into 3-centimeter strips on the diagonal, for garnish