Teriyaki Salmon with Mushrooms Filed under ( asian, light recipes, main dishes, mushrooms, quick and easy, seafood )

Thanks for all of your sweet comments on my last post. It was a fun way to get to know a lot of you better too!

Every once and a while I find a theme in the foods I am eating and cooking for a period of time. Maybe a take a few weeks to roast just about everything I put in my mouth. Or I want to put eggs in everything. For a series of days I might even be looking for anything that might be slightly delicious doused in my favorite balsamic vinegar. And then I move on.

Lately I feel like I can't keep my fridge stocked full enough of mushrooms, specifically cremini. What is it about those lovely little fungi? I think it's their ability to soak up any flavor you introduce it to, while still adding a flair of it's own. They can be the real star of a dish, but also don't have a problem acting as a supporting role. I just love them.

So you can imagine how much I loved pairing them with this salmon dish. Sauteed with tangy teriyaki flavors and then laid on top of a nice rich fillet of salmon, it was a total party for my palate. And I got the recipe from...do I even need to tell you? Healthy, rich, flavorful, happy new year to me, and you!

Teriyaki Salmon with Mushrooms
From Fresh Food Fast by Cooking Light

Ingredients

1/4 cup dry sherry
1/2 cup low sodium teriyaki sauce
2 tablespoons light brown sugar
1 teaspoon canola oil
1 (8 oz) package presliced baby portobello mushrooms or creminis
4 (6-oz) skinless salmon fillets, about 1 to 1 1/2 inch thick

Directions

1. Combine first three 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 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 fillets. Cook 3 to 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.

Serves 4

Per Serving: 335 cal, 14.3g fat, 37.6g prot, 0.9g fiber,9.5g carb

What kind of food themes do you find yourself in?