~ All-american salmon saute w/mushroom sauce Recipe ~

1 cn Low-salt chicken broth,
           -14 1/2 oz size/
      6 c  Sliced mushrooms
      2 tb olive oil
      2    garlic cloves, minced
           -Freshly ground pepper to
           -taste
    1/2 c  Non-fat plain yogurt
      2 ts 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.