Name: All-American Salmon Saute W/mushroom Sauce
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	American	Seafood, Main dish	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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