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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
1 Can(s) Low-salt chicken broth
6 Cup(s) Sliced mushrooms
2 Tablespoon(s) Olive oil
2 Garlic cloves, minced
1/2 Cup(s) Non-fat plain yogurt
2 Teaspoon(s) Cornstarch
4 Salmon steaks |
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