Salmon with chive and herb sauce

4 servings

Ingredients

Quantity Ingredient
1 cup Regular-strength chicken broth
2 teaspoons *each* minced fresh tarragon leaves and fresh thyme leaves
OR 1/2 tsp *each* of the dry herbs
4 Salmon steaks, each about 6 ounces and 1 inch thick
1 Clove garlic, minced or pressed
1 teaspoon Cornstarch
3 tablespoons Thinly sliced chives

Directions

salt and pepper

lemon wedges

In a 10-12 inch frying pan over high heat, bring broth, tarragon, and thyme to

a boil. Lay salmon in pan and reduce heat to simmering; cover pan.

Cook until fish is opaque but still moist-looking in thickest part (cut to test), about 10-15 minutes. LIft steaks onto a platter; cover and keep warm.

Add garlic to pan; boil on high heat, uncovered, until liquid is reduced to ½ cup, 3-4 minutes. Mix the cornstarch with 2 Tbsp of water and stir into pan; stir until boiling. Mix in chives and pour sauce over the salmon. Season servings individually with salt, pepper and juice from the lemon wedges.

Makes 4 servings.

Per serving: 254 calories, 35 g protein, 11 g fat (1.7 g sat.) 1½ g carbohydrates, 89 mg sodium, 94 mg cholesterol.

Contributed to Sunset magazine by Eleanor Strowbridge of Corvalis, CA.

[ Sunset magazine, July 1991 ]

~=> this comes from the bottom of the files of Shelley Rodgers <=- FROM: Shelley Rodgers

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