Teriyaki Salmon with Mushrooms
See full recipe on: My Recipes
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 portobello mushrooms |
| 4 (6-ounce) skinless salmon fillets (about 1 to 1 1/2 inches thick) |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 428 | — |
| Fat | 24g | 37% |
| Carbs | 12g | 4% |
| Protein | 37g | 75% |
| Fiber | 0g | 2% |
| Cholesterol | 93mg | 31% |
| Sodium | 795mg | 33% |
Preparation |
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