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Ингредиенты
- 1 can Low-salt chicken broth, 14 1/2 ounce size/
- 6 c. Sliced mushrooms
- 2 Tbsp. Extra virgin olive oil
- 2 clv garlic, chopped Freshly grnd pepper to taste
- 1/2 c. Non-fat plain yogurt
- 2 tsp Cornstarch
- 4 x Salmon steaks, about 6 ounce each
Инструкции
- Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 c.. Set aside. Meanwhile, saute/fry mushrooms in oil in a large skillet over high heat 5 min, or possibly till golden. Reduce heat to medium and stir in garlic. Saute/fry 1 to 2 min. Season with pepper. Add in yogurt and cornstarch to reduced broth and whisk to blend. Whisk yogurt mix into mushrooms.
- Bring to a boil, stirring constantly till thickened. Remove from heat and keep hot. Season salmon steaks with salt and pepper and saute/fry in a lightly oiled nonstick pan over medium-high heat 10 min per inch of thickness, or possibly till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 77 | 61% |
| Total Fat 8.77g | 11% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 53mg | 2% |
| Potassium 473mg | 14% |
| Total Carbs 7.77g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.27g | 2% |
| Protein 6.55g | 10% |
