Teriyaki Salmon with Mushrooms
1/4 cup dry sherry (can use chicken broth)
1/4 cup less-sodium teriyaki sauce (such as Kikkoman)
2 T. 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)
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 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. 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.
4 servings (serving size: 1 fillet and 2 T. mushroom mixture)
Per Serving: Cal. 349, Fat 14.3g, Fiber 0.3g