Heat 1 tsp. olive oil over low heat. Sauté ¼ of the scallions, peppers and mushrooms.
In a bowl, beat 3 eggs for each omelette with a whisk. Add ¼ of the salt.
Increase heat to medium. Add beaten eggs to sautéed mixture. Quickly tilt skillet in all directions so that batter will fill bottom.
Cook over medium heat approximately 2 minutes or until firm. Carefully fold omelette in half. Cook each side 1 more minute or until it is golden. Top with green chile sauce. Repeat for other omelettes.
Season salmon with salt, pepper and ground coriander.
Cook salmon in oven at 350ºF for 7-8 minutes. Salmon will spring back to touch.
In a pot, add oil and add bell pepper, scallions, red chile sauce, barbecue sauce, rice vinegar, green chile sauce, mushrooms, water and corn starch. Cook 3-4 minutes until sauce is slightly thickened.
Remove salmon from oven and pour sauce mixture over the top.
Return to oven and continue to bake 2-3 minutes.
Remove salmon from oven. Serve over a bed of greens.