I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Thanks for all of your sweet comments on my last post. It was a fun way to get to know a lot of you better too!
Every once and a while I find a theme in the foods I am eating and cooking for a period of time. Maybe a take a few weeks to roast just about everything I put in my mouth. Or I want to put eggs in everything. For a series of days I might even be looking for anything that might be slightly delicious doused in my favorite balsamic vinegar. And then I move on.
Lately I feel like I can't keep my fridge stocked full enough of mushrooms, specifically cremini. What is it about those lovely little fungi? I think it's their ability to soak up any flavor you introduce it to, while still adding a flair of it's own. They can be the real star of a dish, but also don't have a problem acting as a supporting role. I just love them. So you can imagine how much I loved pairing them with this salmon dish. Sauteed with tangy teriyaki flavors and then laid on top of a nice rich fillet of salmon, it was a total party for my palate. And I got the recipe from...do I even need to tell you? Healthy, rich, flavorful, happy new year to me, and you! Teriyaki Salmon with Mushrooms From Fresh Food Fast by Cooking Light
1/4 cup dry sherry 1/2 cup low sodium teriyaki sauce 2 tablespoons light brown sugar 1 teaspoon canola oil 1 (8 oz) package presliced baby portobello mushrooms or creminis 4 (6-oz) skinless salmon fillets, about 1 to 1 1/2 inch thick
1. Combine first three ingredients in a small bowl; stir to dissolve sugar.
2. Heat oil in a large nonstick skillet over medium-high heat; add mushrooms, and 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; set aside.
3. 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.