Mambo Sprouts

Steamed Salmon with Teriyaki-Orange Mushrooms

Ingredients:

• 8 oz. fresh shiitake mushrooms
• 8 oz. fresh white mushrooms
• 1/3 cup San-J Teriyaki Sauce
• 2 Tbsp. Orange marmalade
• 1/2 small onion, finely chopped
• 1/3 tsp. Ground black pepper
• 2 1/2 lbs. salmon fillet
• 1/2 tsp. Salt

Directions:

1. Prepare grill or preheat oven to 450ºF.
2. Remove and discard shIitake stems; slice caps (makes about 3 cups).
3. Trim and slice white mushrooms (makes about 3 cups).
4. In a large bowl, combine San-J Teriyaki Sauce, marmalade, onion and pepper.
5. Add prepared mushrooms; toss until well combined.
6. Arrange salmon, skin-side down, in the center of a 26 inch-long piece of heavy-duty aluminum foil.
7. Sprinkle with salt; top with Teriyaki-mushroom mixture.
8. Cover fish with foil, sealing edges tightly to prevent leakage, but leaving space inside packet for heat circulation.
9. Place on a rack over hot coals or in the oven on a shallow pan.
10. Cook until fish flakes near the edge, about 25 minutes.
11. Garnish with orange slices and parsley, if desired.

Servings: 6

Nutritional information per serving: Calories 84.1, Fat 2.4g, Sodium 733.6mg, Carbohydrates 8.7g, Protein 8.6g, Fiber 0.5g.