Teriyaki Salmon with Mushrooms |
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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Get a healthy dose of omega-3 fatty acids, the fatty acids that lower the risk of heart disease, from this pan-seared salmon served with a rich mushroom sauce. You can substitute chicken broth for the sherry, if you prefer. 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 portobello mushrooms |
4 (6-ounce) skinless salmon fillets (about 1 to 1 1/2 inches thick) |
Directions:
1. Combine first 3 ingredients in a small bowl; stir to dissolve sugar.
2. Heat oil in a large nonstick skillet over medium-high heat; add mushrooms, and sauté 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; set aside.
3. Heat pan over medium-high heat; add fillets. Cook 3 to 4 minutes on each side or until browned on all sides. Add mushrooms and remaining sherry mixture to pan; cook 2 minutes. Transfer fillets to a serving platter, and top with sauce and mushrooms.
4. Serve with: Orange-Ginger Sugar Snaps
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