Teriyaki Salmon with Mushrooms

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