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All-American Salmon Sauté With Mushroom Sauce


1 can chicken broth, (14 ˝ oz)
6 cups sliced mushrooms
2 tablespoons olive oil
2 garlic cloves, minced
Freshly ground pepper to taste
˝ cup non-fat plain yogurt
2 teaspoons 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, sauté mushrooms in oil in a large skillet over high heat 5 minutes or until golden brown. Reduce heat to medium and stir in garlic. Sauté 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 sauté 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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