Teriyaki Salmon with Mushrooms

Name: Teriyaki Salmon with Mushrooms
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 227 grams package presliced baby portobello mushrooms; 1 teaspoon canola oil; 59 milliliters dry sherry; 2 Tbsps light brown sugar; 680 grams skinless salmon fillets (about 1 to 1 1/2 inches thick); 59 milliliters low-sodium teriyaki sauce

You can never have too many Japanese recipes, so give Teriyaki Salmon with Mushrooms a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 314 calories, 36g of protein, and 12g of fat per serving. For $4.42 per serving, you get a main course that serves 4. If you have teriyaki sauce, sherry, brown sugar, and a few other ingredients on hand, you can make it. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pastry as a dessert. From preparation to the plate, this recipe takes about 18 minutes.

Instructions

Combine first 3 ingredients in a small bowl; stir to dissolve sugar.

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Sugar

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Bowl

Heat oil in a large nonstick skillet over medium-high heat; add mushrooms, and saut 4 minutes or until tender.

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Mushrooms

Cooking Oil

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Frying Pan

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.

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Mushrooms

Sherry

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Bowl

Heat pan over medium-high heat; add fillets. Cook 3 to 4 minutes on each side or until browned on all sides.

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Frying Pan

Add mushrooms and remaining sherry mixture to pan; cook 2 minutes.

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Mushrooms

Sherry

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Frying Pan

Transfer fillets to a serving platter, and top with sauce and mushrooms.

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Mushrooms

Sauce

Serve with: Orange-Ginger Sugar Snaps

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Ginger

Orange

Sugar

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Frying Pan

Ingredients

Servings:

227grams

package presliced baby portobello mushrooms 1teaspoon

canola oil 59milliliters

dry sherry 2Tbsps

light brown sugar 680grams

skinless salmon fillets (about 1 to 1 1/2 inches thick)59milliliters

low-sodium teriyaki sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.