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All-American Salmon Saute W/mushroom Sauce

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Fish/seafoo Main dish


  • 1 cn Low-salt chicken broth, 14 1/2 oz size/
  • 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, about 6 oz ea


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. Serving suggestion: Try this with Garlic Mashed Potatoes and buttered peas.
From Gemini's MASSIVE MealMaster collection at