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  All-american salmon saute w/mushroom sauce
 
Yield: 4 Servings
 
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.

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