All-American Salmon Saute W/Mushroom Sauce

1 can low-salt chicken broth, 14 1/2 oz s; ize/
6 cup sliced mushrooms
2 tablespoon olive oil
2 garlic cloves, minced freshly groun; d pepper to
1/2 cup non-fat plain yogurt
2 teaspoon 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.