Monday, June 29, 2009

More Salmon

We bought a huge salmon fillet at Sam's Club that I portioned out for our meals. This was salmon dinner #2.

I used my chicken with sherried mushrooms recipe & applied it here. Only I broiled the salmon & seasoned it with S&P.

Here is the recipe for just the sherried mushrooms & sauce
1 (14.5oz) can fat-free low sodium chicken broth
1 Tbsp butter
2 cups sliced mushrooms
2 Tbsp minced shallots
1/4 cup dry sherry
1 Tbsp chopped parsley

1. Place broth in a small saucepan & bring to a boil. Cook until reduced to 1 cup, about 7 minutes.
2. heat a medium skillet and add butter, mushrooms, and shallots to the pan. cook over medium high heat until mushrooms are light browned, stirring constantly. Add sherry; bring to a boil. Add 1 cup reduced broth, cook until reduced to 1 1/2 cups (about 7 minutes).

I just drizzled the sauce & mushroom mixture over the salmon when it was done cooking & served it with a little whole wheat couscous.

No comments: