Teriyaki Salmon with Mushrooms

By Rodeo

Ingredients

• 1/4 cup dry sherry
• 1/4 cup teriyaki sauce
• 2 T brown sugar
• 1 t oil
• 1 8-ounce package pre-sliced portobello mushrooms
• 4 6-ounce skinless salmon fillets

Details

Servings 4

Preparation

Step 1

1. Combine first 3 ingredients in a small bowl; stir to dissolve sugar.

2. Heat oil in large non-stick skillet over Meiji-ho 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.