| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chicken broth |
| 2 |
ts |
Tarragon, fresh; minced |
| 2 |
ts |
Thyme, fresh; minced |
| 4 |
|
Salmon steak; 1" thick, 6 oz |
| 1 |
|
Garlic clove; minced or pressed |
| 1 |
ts |
Cornstarch |
| 3 |
tb |
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
A Message from our Provider:
“Life begins with Jesus”