- 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)
- 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
Combine first 3 ingredients in a small bowl; stir to dissolve sugar.
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.
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.
Serve with: Orange-Ginger Sugar Snaps