Salmon With Chive And Herb Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Regular-strength chicken,
4: Salmon steaks, each about 6
-broth,
-ounces and 1 inch thick,
2 tsp: *each* minced fresh tarragon,
1 Clove: garlic, minced or
-leaves and fresh thyme,
-pressed,
-leaves,
1 tsp: Cornstarch,
OR 1/2 tsp *each* of the dry,
3 tbsp: Thinly sliced chives,
-herbs,
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 1/2 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.) 1.5 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
Source from luhu.jp
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 1/2 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.) 1.5 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
Source from luhu.jp