Recipe - Salmon With Chive And Herb Sauce

1 cup Chicken broth
2 teaspoon Tarragon, fresh; minced
2 teaspoon Thyme, fresh; minced
4 Salmon steak; 1" thick, 6 oz
1 Garlic clove; minced or
pressed
1 teaspoon Cornstarch
3 tablespoon Chives; thinly cut or sliced up
Salt & pepper
Lemon wedges

In a 1012 inch frying pan over high heat, bring broth, tarragon, and thyme
to a boil. Lay salmon in pan and reduce heat to simmering; cover pan. Cook
until fish is opaque but still moistlooking in thickest part (cut to
test), about 1015 minutes. LIft steaks onto a platter; cover and keep
warm.

Add garlic to pan; boil on high heat, uncovered, until liquid is reduced to
One half cup, 34 minutes. Mix the cornstarch with 2 Tbsp of water and stir
into pan; stir until boiling. Mix in chives and pour sauce over the salmon.
Season servings individually with salt, pepper and juice from the lemon
wedges.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini