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All-American Salmon Saute with Mushroom




Source of Recipe


Marla


List of Ingredients




All-American Salmon Saute with Mushroom Sauce


1 cn chicken broth, (14 1/2 oz)
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, 6 to 8 oz each



Recipe





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.