Teriyaki Salmon With Mushroom Topping

Total Time: 18 mins Preparation Time: 3 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 portabella mushrooms
• 4 (6 ounce) skinless salmon fillets (about 1 - 1.5 inches thick)

Recipe

• 1 combine first 3 ingredients in a small bowl; stir until sugar dissolves.
• 2 heat oil in a large nonstick skillet over medium-high heat. add mushrooms to pan; saute 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 and set aside.
• 3 heat pan over medium-high heat; add fillets. cook 3-4 minutes on each side or until browned on all sides. add mushrooms and remaining sherry mixture to pan; cook 2 minutes.
• 4 transfer fillets to a serving platter and top with sauce and mushrooms.
• 5 enjoy!