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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** 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


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
1/2 Cup Non-Fat Plain Yogurt
2 Teaspoons Cornstarch Dissolved In
4 Unit Salmon Steaks about 6 oz ea
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1. Pour broth into small saucepan.

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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