Teriyaki Salmon With Mushroom Topping |
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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 4 |
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I got this from Cooking Light magazine. Don't want to lose it because its so good and easy to make. You can substitute fat-free, lower-sodium chicken broth for the sherry. Ingredients:
1/4 cup dry sherry |
1/4 cup low-sodium teriyaki sauce |
2 tablespoons light brown sugar |
1 teaspoon canola oil |
1 (8 ounce) package presliced baby portabella mushrooms |
4 (6 ounce) skinless salmon fillets (about 1 - 1.5 inches thick) |
Directions:
1. Combine first 3 ingredients in a small bowl; stir until sugar dissolves.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; saute 4 minutes or until tender. Add 1/3 cup sherry mixture to mushrooms. Reduce heat, and simmer 1 to 2 minutes or until liquid almost evaporates. Spoon mushroom mixture into a bowl and set aside.
3. Heat pan over medium-high heat; add fillets. Cook 3-4 minutes on each side or until browned on all sides. Add mushrooms and remaining sherry mixture to pan; cook 2 minutes.
4. Transfer fillets to a serving platter and top with sauce and mushrooms.
5. Enjoy!
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