Title: All-American Salmon Saute W/mushroom Sauce
Categories: Fish Entree Mushroom Salmon
Yield: 4 Servings
| 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.