All-American Salmon Saute with Mushroom Sauce
chicken broth, low salt
yogurt, low-fat, plain
Pour broth into small saucepan.
Bring to a boil over high heat and reduce to 1 cup.
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.
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.