Teriyaki Salmon With Mushroom Topping

I got this from Cooking Light magazine. Don't want to lose it because its so good and easy to make. You can substitute fat-free, lower-sodium chicken broth for the sherry.

• Ready In: 18 mins
• Serves: 4

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)

Directions

1. Combine first 3 ingredients in a small bowl; stir until sugar dissolves.
2. 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.
3. 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.
4. Transfer fillets to a serving platter and top with sauce and mushrooms.
5. Enjoy!