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    Salmon W/ Chive & Herb Sauce


    Source of Recipe


    Sunset Magazine

    SALMON WITH CHIVE & HERB SAUCE
    Sunset Magazine
    Yield: 4 servings

    1 c chicken broth
    2 tsp Tarragon, fresh; minced
    2 tsp thyme, fresh; minced
    4 salmon steak; 1" thick, 6 oz
    1 Garlic clove; minced or -pressed
    1 tsp Cornstarch
    3 T Chives; thinly sliced
    Salt & pepper
    Lemon wedges

    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.

    Per serving: 254 calories, 35 g protein, 11 g fat (1.7g sat.) 1.5 g carbohydrates, 89 mg sodium, 94 mg cholesterol.

 

 

 

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