| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | American | Main dish, Seafood | 4 | Servings |
INGREDIENTS
| 1 | Low-salt chicken broth | |
| 14 1/2 oz size/ | ||
| 6 | c | Sliced mushrooms |
| 2 | T | Olive oil |
| 2 | Garlic cloves, minced | |
| Freshly ground pepper to | ||
| taste | ||
| 1/2 | c | Non-fat plain yogurt |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 1.9mg
Sodium: 27.3mg
Potassium: 414.3mg
Carbohydrates: 7.4g
Fiber: 1.1g
Sugar: 2.1g
Protein: 5g