All-American Salmon Saute with Mushroom Sauce

salmon saute recipe


  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


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.


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