Sufra Dayma: Salmon Fillets and Mushrooms in Teriyaki Sauce By Moushira Abdel-Malek Serves 4 Ingredients: 4 skinless salmon fillets (3-4 cms thick) 250 gms fresh button mushrooms (sliced) 2 tbsp molasses ½ cup teriyaki sauce ¼ cup low salt chicken broth 1 tbsp finely chopped dill leaves 1 tsp extra virgin olive oil Salt + pepper Method: Heat oil in a large non-stick wide pan over medium heat. Add salmon fillets. Cook to brown on all sides (approx. 3-5 minutes). Remove and add mushrooms. Stir until tender. Add broth and simmer for a couple of minutes. Add seasoning, teriyaki sauce and molasses. Stir and bring to the boil. Transfer fillets to a serving platter. Pour over salmon sauce and mushroom mixture. Sprinkle dill on top and serve with mashed potatoes and sautéed green string beans.
