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Teriyaki Salmon With Mushroom Topping

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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.”
READY IN:
18mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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