Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cn Low-salt chicken broth,
-14 1/2 oz size/
6 c Sliced mushrooms
2 tb Olive oil
2 Garlic cloves, minced
-Freshly ground pepper to
-taste
1/2 c Non-fat plain yogurt
2 ts Cornstarch
4 Salmon steaks, about 6 oz ea
Pour broth into small saucepan. Bring to a boil over
high heat and reduce to 1 cup. Set aside. Meanwhile,
saute mushrooms in oil in a large skillet over high
heat 5 minutes, or until golden brown. Reduce heat to
medium and stir in garlic. Saute 1 to 2 minutes.
Season with pepper. Add yogurt and cornstarch to
reduced broth and whisk to blend. Whisk yogurt mixture
into mushrooms. Bring to a boil, stirring constantly
until thickened. Remove from heat and keep warm.
Season salmon steaks with salt and pepper and saute in
a lightly oiled non-stick pan over medium-high heat 10
minutes per inch of thickness, or until fish just
flakes when tested with a fork. Turn once while
cooking. Arrange each salmon steak on a dinner plate
with reserved sauce. Serving suggestion: Try this
with Garlic Mashed Potatoes and buttered peas.
