Rating: 5 stars
3 Ratings
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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.

Recipe by Oxmoor House March 2010


Credit: Oxmoor House

Recipe Summary

3 mins
15 mins
18 mins
4 servings (serving size: 1 fillet and 2 tablespoons mushroom mixture)


Ingredient Checklist


Instructions Checklist
  • 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


Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

335 calories; fat 14.3g; saturated fat 3.2g; mono fat 5g; poly fat 5g; protein 37.6g; carbohydrates 9.5g; fiber 0.9g; cholesterol 87mg; iron 1.2mg; sodium 346mg; calcium 32mg.