All-American Salmon Sauté with Mushroom Sauce

[nverland]

All-American Salmon Sauté with Mushroom Sauce

1 can chicken broth, (14 1/2 oz)
6 c sliced mushrooms
2 Tbl Olive oil
2 Garlic cloves, minced
Freshly ground pepper to taste
1/2 c Non-fat plain yogurt
2 tsp Cornstarch
4 Salmon steaks, 6 to 8 oz each

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.