Salmon Sauté with Mushroom Sauce
Pan-seared salmon steaks served with a creamy mushroom sauce.
3 tablespoons extra virgin olive oil - divided use
6 cups sliced mushrooms
2 cloves garlic, crushed
1/4 teaspoon ground black pepper
2 cups chicken broth
1/2 cup plain yogurt
2 teaspoons cornstarch
4 (6-ounce) salmon steaks
- In a medium saucepan heat 2 tablespoons of the olive oil. Add mushrooms and sauté over medium heat till tender, about 5 minutes.
- Remove from heat and stir in garlic and pepper; mix well. Add broth, yogurt and cornstarch; mix well. Return to heat and cook over medium heat, stirring, until thickened, about 10 minutes.
- In a large skillet heat remaining 1 tablespoon olive oil on medium heat. Add salmon to hot oil and cook for 10 minutes on each side or until fish flakes easily and is opaque throughout. Transfer to a serving dish. Serve with sauce.
Makes 4 servings.