Teriyaki Salmon With Mushroom Topping Food
TERIYAKI SALMON WITH MUSHROOM TOPPING
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.
Provided by emily_t
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in a small bowl; stir until sugar dissolves.
- 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.
- 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.
- Transfer fillets to a serving platter and top with sauce and mushrooms.
- Enjoy!
Nutrition Facts : Calories 274.6, Fat 8.7, SaturatedFat 1.5, Cholesterol 77.4, Sodium 134, Carbohydrate 9.4, Fiber 0.7, Sugar 8.2, Protein 35.7
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