| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish | 4 | Servings | |
INGREDIENTS
| 1 | c | Chicken broth |
| 2 | t | Tarragon, fresh minced |
| 2 | t | Thyme, fresh minced |
| 4 | Salmon steak, 1" thick 6 oz | |
| 1 | Garlic clove, minced or | |
| pressed | ||
| 1 | t | Cornstarch |
| 3 | T | Chives, thinly sliced |
| Salt & pepper | ||
| Lemon wedges |
INSTRUCTIONS
In a 10-12 inch frying pan over high heat, bring broth, tarragon, and thyme to a boil. Lay salmon in pan and reduce heat to simmering; cover pan. Cook until fish is opaque but still moist-looking in thickest part (cut to test), about 10-15 minutes. LIft steaks onto a platter; cover and keep warm. Add garlic to pan; boil on high heat, uncovered, until liquid is reduced to 1/2 cup, 3-4 minutes. Mix the cornstarch with 2 Tbsp of water and stir into pan; stir until boiling. Mix in chives and pour sauce over the salmon. Season servings individually with salt, pepper and juice from the lemon wedges. 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: 21
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 184.9mg
Potassium: 106.4mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 1.6g