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Teriyaki Salmon With Mushrooms

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Ingredients

1/4 cup dry sherry

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 to 1 1/2 inches thick)

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