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! 

Buddha's Delight

Sorry I haven't posted in a while, been very busy doing work while my boss was on a much needed and deserved vacation.  I've also been very busy with roller derby, I'm not a skater yet, but will be soon...hopefully.  Right now I do a lot of official stuff, like keep track of penalties, keep score, and time the penalty box.  Anyway, back to food.  This recipe is called Buddha's Delight and it's from The Happy Herbivore by Lindsay S. Nixon.  I found it to be very easy to make and quite yummy. 

What you'll need:
1 small onion, thinly sliced
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1 cup shredded cabbage
1/2 cup cauliflower florets
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
2 tbsp soy sauce
2 tbsp raw sugar
2 cups cooked brown rice

You can also add broccoli florets, snow peas, sugar snap peas, mushrooms, bean sprouts, tofu chunks, edamame, or any veggie you have on hand or enjoy in stir-fries.

First, cook onion in 1/4 cup of water over high heat. Once onion is translucent, add remaining vegetables.

Reduce heat to medium and continue to cook, adding a little water as necessary until vegetables are cooked but still crisp, about 10-15 minutes.

Meanwhile, mix soy sauce and sugar together and pour over vegetables, stirring to coat.

Cook for another 5 minutes, then remove from heat and serve over a bed of cooked brown rice.

Enjoy!