Teriyaki Salmon with Mushrooms

I made this recipe for dinner almost two weeks ago but have had other things on my mind so that's why I'm late in blogging it.  My spring break was this past week and all I really did was go roller skating, study for my second Financial Accounting exam, and help in a roller derby scrimmage.  I know it doesn't sound like much, but I've also been running errands, and reading a book that's been saved on my iPad for a long time, that I didn't have time to get to until now.  So, this recipe comes from my Cooking Light Fresh Food Fast Weeknight Meals cookbook. The recipe also has a side to go with the teriyaki salmon, orange-ginger sugar snaps, but I chose to use rice instead.   The salmon was delicious and the teriyaki and mushrooms gave the rice an extra flavor, since rice is so flavorful to begin with. ;-) 

Here's what you'll need:

• 1/4 cup sherry (I used white cooking wine)
• 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"-1 1/2" thick)

Combine the first three ingredients 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 (it took more than 4 minutes for me, I don't remember how long though).  Add 1/3 cup sherry mixture to mushrooms.  Reduce heat, and simmer 1 to 2 minutes or until liquid almost evaporates (it will take longer, again, I don't remember how long.

Spoon mushroom mixture into a bowl and set aside.  Heat pan over medium-high heat;  add fillets.  Cook 3 to 4 minutes on each side or until browned on all sides (depending on how thick the fillets are, it will probably take more than 4 minutes).  Add mushrooms and remaining sherry mixture to pan;  cook 2 minutes.

Transfer fillets to a serving platter, and top with sauce and mushrooms.  Enjoy! 

Spaghetti with Fresh Veggies

Ok, this recipe didn't come as one of the step-by-step recipes I usually blog about.  This recipe did come from a cookbook, but it wasn't listed as one of the big recipes in the book.  It came from Chapter Three under, "Perfect your pasta," in The New Abs Diet Cookbook.  The guy that wrote this book wrote the Eat This Not That! books, as well as my favorites, Cook This Not That!  And yes, he also wrote The Abs Diet books.  I started to read one of the books for women on my iPad.  It made a lot of sense and it sounded like a lot of things my trainer has been telling me all along. 

So, here is how to "perfect your pasta:" 

1.  Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat.  Add 2 garlic cloves, sliced thin, and toast lightly.  Next add vegetables chopped into bite-size pieces.  I used asparagus, broccoli, and mushrooms.  You can also use artichokes, zucchini, parsnips, Swiss chard, and cauliflower as the book lists.  Cook for 10 minutes until caramelized.  Season with salt and pepper.  I also used Penzeys' Pasta Sprinkle.

2.  Bring a pot of salted water to a boil.  Add 8 ounces of dried spaghetti (just use your the space between your thumb and pointer finger to measure and that should be enough) and cook for 1 minute less than the shortest time listed on the package.

3.  Drain the pasta, reserving a cup of the cooking water.  Toss the pasta in the pan with the vegetables and cook for 30 seconds.

If the pasta is dry, add a bit of the cooking water.  Toss in chopped fresh parsley, basil, and oregano (or used dried, it works fine too) and serve with grated Parmigiano-Reggiano cheese (or with what you like). 

 The dinner turned out very yummy and I was happy knowing it was healthy.  :-)