Teriyaki Salmon with Mushrooms

By á-389

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Ingredients

• 1/4 cup dry sherry
• 1/4 cup less-sodium teriyaki sauce (kikkoman)
• 2 tbsp. light brown sugar
• 1 tsp. canola oil
• 1 (8oz) package presliced baby portobello mushrooms
• 4 (6oz) skinless salmon fillets (about 1 to 1 1/2 inches thick)

Preparation

Step 1

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

2. Heat oil in a large nonstick skillet over medium-high heat; add mushrooms, and saute for 4 minutes or until tender. Add 1/3 cup sherry mixture to mushrooms. Reduce heat, and simmer 1 to 2 minutes or until liquid is almost evaporated. Spoon mushroom mixture into a bowl. Set aside.

3. Heat pan over medium-high heat; add fish. Cook 3 to 4 minutes on each side or until browned. Add mushrooms and remaining sherry mixture to pan; cook 2 minutes. Transfer fish to a serving platter, and top with mushroom mixture.

Weight Watchers = 8 points per serving