Teriyaki Salmon with Mushrooms
By á-3671
Ingredients
- 1/4 cup dry sherry (chicken broth can be a substitute)
- 1/4 cup low sodium teriyaki sauce
- 2 tbsp light brown sugar
- 1 tsp canola oil
- 1 (8 ounce) package presliced baby portobello mushrooms
- 4 (6 ounces) skinless salmon fillets (about 1 to 1 1/2" thick)
Details
Preparation time 3mins
Cooking time 15mins
Preparation
Step 1
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 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 bowl; set aside.
3. Heat pan over medium - high heat; add fish. 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 fish to a serving platter; and top with sauce and mushrooms.
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