Before I begin with the recipe - here's a photo I wanted to share of a friend of mine. Her name is Jenna, and she came over this weekend and made Guava Dip. It was absolutely delicious, and she wanted to be sure that I posted her photo on the blog! That is probably her favorite recipe and she goes crazy every time I make it! ;) I'm really excited that so many of my friends like the blog and follow it! I hope I can continue to make you guys happy and keep you as readers!
So today's recipe comes from a Cooking Light cookbook, and to be totally honest, every recipe I have made from here has been absolutely phenomenal. They are light, and really quick to make. This one in particular was really fast. There's not a whole lot to say about it. I love seafood - all kinds, in almost any way, shape, or form. So I had this recipe tagged to try, and I'm very glad that I did!
Teriyaki Salmon with Mushrooms
Ingredients
1/8 cup red cooking wine
1/8 cup low-sodium teriyaki sauce
1 tablespoon light brown sugar
1 teaspoon olive oil
4 oz presliced baby portobello mushrooms
2 skinless salmon fillets (about 1 to 1 1/2 inches thick)
Combine wine, teriyaki sauce, and brown sugar in a small bowl; stir to dissolve sugar.
Heat oil in a large nonstick skillet over medium-high heat; add mushrooms, and saute 4 minutes or until tender. Add 1/3 of the teriyaki 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 teriyaki mixture into the pan; cook 2 minutes. Transfer fillets to a serving platter, and top with sauce and mushrooms. Yield: 2 servings.
Recipe adapted from Cooking Light: Fresh Food Fast Weeknight Meals
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