Teriyaki Salmon with Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup dry sherry1/4 cup of teriyaki sauce 2 TBS light brown sugar1 tsp canola oil8 oz pkg of sliced baby portobello mushrooms4 - 5oz salmon fillets
Combine first 3 ingredients in a bowl and stir to disolve sugar.
Heat oil in a large nonstick skillet over med-high add mushroom and saute 4 min or until tender.
Add 1/3 cup of the sherry mixture to the mushrooms. Reduce heat and simmer 2 min or until liquid almost evaporates. Spoon mushroom mixture into a bowl and set aside.
Heat pan over med-high heat add fish. Cook 3-4 min each side until browned. Add mushrooms and remaining sherry mixture to pan cook 2 min and transfer fish to a plate and top with mushrooms.
***If you can find low sodium teriyaki sauce you can lower the sodium. I couldnt so the calculation was for regular teriyaki sauce.
*** If you are counting points this is 8 points.
Number of Servings: 4
Recipe submitted by SparkPeople user KEVINKELLY.
Heat oil in a large nonstick skillet over med-high add mushroom and saute 4 min or until tender.
Add 1/3 cup of the sherry mixture to the mushrooms. Reduce heat and simmer 2 min or until liquid almost evaporates. Spoon mushroom mixture into a bowl and set aside.
Heat pan over med-high heat add fish. Cook 3-4 min each side until browned. Add mushrooms and remaining sherry mixture to pan cook 2 min and transfer fish to a plate and top with mushrooms.
***If you can find low sodium teriyaki sauce you can lower the sodium. I couldnt so the calculation was for regular teriyaki sauce.
*** If you are counting points this is 8 points.
Number of Servings: 4
Recipe submitted by SparkPeople user KEVINKELLY.
Nutritional Info Amount Per Serving
- Calories: 346.9
- Total Fat: 12.8 g
- Cholesterol: 100.6 mg
- Sodium: 697.0 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.9 g
- Protein: 38.5 g
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