Teriyaki Salmon with Mushrooms
By á-389
0 Picture
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)
Details
Servings 4
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
Review this recipe