Teriyaki Salmon With Mushroom Topping

Name: Teriyaki Salmon With Mushroom Topping
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 4 serving(s)
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 portabella mushrooms; 4 (6 ounce) skinless salmon fillets (about 1 - 1.5 inches thick)

Submitted by emily_t

"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."

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Ready In:: 18mins
Ingredients:: 6
Serves:: 4

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 portabella mushrooms
4 (6 ounce) skinless salmon fillets (about 1 - 1.5 inches thick)

directions

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!