Recipe - All-American Salmon Saute Wmushroom Sauce

1 cn Lowsalt chicken broth,
14 One half ounce size/
6 cup Sliced mushrooms
2 tablespoon Olive oil
2 Garlic cloves, minced
Freshly ground pepper to
taste
One half cup Nonfat plain yogurt
2 teaspoon Cornstarch
4 Salmon steaks, about 6 ounce 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 nonstick pan over mediumhigh 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 www.synapse.com/~gemini