| 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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