Teriyaki Salmon and Portobello Mushrooms

1. Cook 1 container (maybe 2 large mushrooms) sliced portobello mushrooms in 1/4 cup teriyaki sauce covered until tender
2. Fish out the mushrooms and move to serving dish
3. Cook salmon (two 6 oz servings) uncovered in the juices from the mushrooms and teriyaki sauce (it will reduce to a nice sauce) flipping once
4. Place salmon on top of the mushrooms and pour rest of the sauce on top of the salmon