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Teriyaki Salmon With Mushroom Topping
At a Glance
- Prep
- 15 minutes
- Cook
- 13 minutes
- Total
- 18 min
- Yield
- 4.00 serving(s)
Categories
- Main dish
Cuisine
- Japanese-inspired
Cooking Method
- Sauté
Difficulty
- Easy
Dietary
- Pescatarian
Allergens
- Possible Fish — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Teriyaki Salmon With Mushroom Topping brings together 1/4 cup dry sherry, 1/4 cup low-sodium teriyaki sauce, 2 tablespoons light brown sugar in a practical dish for home cooking. It takes about 18 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 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)
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Instructions
Combine first 3 ingredients in a small bowl; stir until sugar dissolves.
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.
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.
Transfer fillets to a serving platter and top with sauce and mushrooms.
Enjoy!
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