All-American Salmon Saute with Mushroom Sauce
Become an All-American by preparing this savory dish that will have you licking your lips.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chicken broth
14 1/2 oz, low-salt |
*
|
| 6 | cups |
mushrooms
sliced |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ½ | cups |
yogurt, low-fat
|
|
| 2 | teaspoons |
cornstarch
|
|
| 4 | each |
salmon steaks
6 oz ea |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chicken broth
14 1/2 oz, low-salt |
*
|
| 1.4 | l |
mushrooms
sliced |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 118 | ml |
yogurt, low-fat
|
|
| 1E+1 | ml |
cornstarch
|
|
| 4 | each |
salmon steaks
6 oz ea |
*
|
Directions
Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup. Set aside. Meanwhile, sauté mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown. Reduce heat to medium and stir in garlic. Sauté 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 sauté 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.
