Teriyaki Salmon with Mushrooms

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.

Yield: 4 servings (serving size: 1 fillet and 2 tablespoons mushroom mixture)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 0.0%
  • Fat: 14.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 5g
  • Protein: 37.6g
  • Carbohydrate: 9.5g
  • Fiber: 0.9g
  • Cholesterol: 87mg
  • Iron: 1.2mg
  • Sodium: 346mg
  • Calcium: 32mg

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

Preparation

  1. 1. Combine first 3 ingredients in a small bowl; stir to dissolve sugar.
  2. 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. 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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