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Teriyaki Salmon with Mushrooms

Oxmoor House
Prep time 3 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 fillet and 2 tablespoons mushroom mixture)
Get a healthy dose of omega-3 fatty acids, the fatty acids that lower the risk of heart disease, from this pan-seared salmon served with a rich mushroom sauce. You can substitute chicken broth for the sherry, if you prefer.


  • 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 portobello mushrooms
  • 4 (6-ounce) skinless salmon fillets (about 1 to 1 1/2 inches thick)

Nutrition Information

  • calories 335
  • caloriesfromfat 0.0 %
  • fat 14.3 g
  • satfat 3.2 g
  • monofat 5 g
  • polyfat 5 g
  • protein 37.6 g
  • carbohydrate 9.5 g
  • fiber 0.9 g
  • cholesterol 87 mg
  • iron 1.2 mg
  • sodium 346 mg
  • calcium 32 mg

How to Make It

  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 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.

  4. Serve with: Orange-Ginger Sugar Snaps

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