INGREDIENTS:1 cn Low-salt chicken broth,
-14 1/2 oz size/
6 cup of Sliced mushrooms
2 tb Olive oil
2 Garlic cloves, minced
-Freshly ground pepper to
-taste
1/2 cup of Non-fat plain yogurt
2 teaspoon of Cornstarch
4 Salmon steaks, about 6 oz ea
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.
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