** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
All-American Salmon Saute Withmushroom Sauce
Date Added:December 03, 2009
Ingredients:
1 Can Chicken Broth 14 1/2 oz size/
6 Cups Mushrooms
2 Tablespoons Olive Oil or lard
2 Unit Cloves Of Garlic minced Freshly ground pepper to taste
2. Bring to a boil over high heat and reduce to 1 cup.
3. Set aside. Meanwhile, saute mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown.
4. Reduce heat to medium and stir in garlic. Saute 1 to 2 minutes.
5. Season with pepper. Add yogurt and cornstarch to reduced broth and whisk to blend.
6. Whisk yogurt mixture into mushrooms. Bring to a boil, stirring constantly until thickened.
7. 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.
8. Turn once while cooking. Arrange each salmon steak on a dinner plate with reserved sauce.
9. Serving suggestion: Try this with Garlic Mashed Potatoes and buttered peas.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yogurt, Mushroom, MSG, Poultry, Corn, Garlic, Iodine, Olive Oil allergies.
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