Sautéed Salmon with Shiitake Ginger Sauce

INGREDIENTS

• 1-1/2 tablespoons vegetable oil
  
• 4 salmon fillets (about 6 ounces each)
  
• 7 ounces Modern fresh shiitake mushrooms, cleaned, stems removed and caps sliced (about 2-3/4 cups)
  
• 1/2 cup water
  
• 3 tablespoons teriyaki sauce
  
• 1 tablespoon finely chopped fresh ginger or 1 teaspoon dried ginger
  
• 2 teaspoons finely chopped garlic
  
• 3 ounces snow peas (about 1 cup)

INSTRUCTIONS

This aromatic sauce is delicious on other fish fillets. Or, try it with sautéed chicken breasts or boneless beef steaks.

In large skillet, heat oil over medium heat. Add salmon; cook, turning once until barely cooked through, about 6 minutes; remove and keep warm. To skillet, add mushrooms, water, teriyaki sauce, ginger and garlic; simmer until sauce thickens slightly, about 4 minutes. Add snow peas; cook until barely tender, about 2 minutes. Serve salmon, topped with shiitake sauce. If desired, serve with steamed rice and garnish with thinly slivered green onion tops.

Yield: 4 servings