Get a healthy dose of omega-3 fatty acids, the fatty acids that lower the risk of heart disease, from this pan-seared salmon served with a rich mushroom sauce. You can substitute chicken broth for the sherry, if you prefer.
Ingredients
- ¼ cup dry sherry
- ¼ cup low-sodium teriyaki sauce
- 2 tablespoons light brown sugar
- 1 teaspoon canola oil
- 1 (8-ounce) package presliced baby portobello mushrooms
- 4 (6-ounce) skinless salmon fillets (about 1 to 1½ inches thick)
How to Make It
- Combine first 3 ingredients in a small bowl; stir to dissolve sugar.
- 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.
- 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.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 335 kcal Calories from Fat: 128.7 kcal |
|
% Daily Value*
|
| Total Fat 14.3 g 41% |
Saturated Fat 3.2 g 16% |
Trans Fat 0.0 g |
Sodium 346 mg 6% |
carbohydrates 9.5 g 7% |
Dietary Fiber 0.9 g 2% |
Protein 37.6 g 75% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |