In a 10-12 inch frying pan over high heat, bring
broth, tarragon, and thyme to a boil. Lay salmon in
pan and reduce heat to simmering; cover pan. Cook
until fish is opaque but still moist-looking in
thickest part (cut to test), about 10-15 minutes.
LIft steaks onto a platter; cover and keep warm.
Add garlic to pan; boil on high heat, uncovered, until
liquid is reduced to 1/2 cup, 3-4 minutes. Mix the
cornstarch with 2 Tbsp of water and stir into pan;
stir until boiling. Mix in chives and pour sauce over
the salmon. Season servings individually with salt,
pepper and juice from the lemon wedges.
