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Add a photoServings: 4
Ingredients
- 1 c. Chicken broth
- 2 tsp Tarragon, fresh, chopped
- 2 tsp Thyme, fresh, chopped
- 4 x Salmon steak, 1" thick, 6 ounce
- 1 x Garlic clove, chopped or possibly pressed
- 1 tsp Cornstarch
- 3 Tbsp. Chives, thinly sliced
- Â Â Salt & pepper
- Â Â Lemon wedges
Directions
- 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 till fish is opaque but still moist-looking in thickest part (cut to test), about 10-15 min. LIft steaks onto a platter; cover and keep hot.
- Add in garlic to pan; boil on high heat, uncovered, till liquid is reduced to 1/2 c., 3-4 min. Mix the cornstarch with 2 Tbsp of water and stir into pan; stir till boiling. Fold in chives and pour sauce over the salmon.
- Season servings individually with salt, pepper and juice from the lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 4 servings | |
| Calories 12 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 94mg | 4% |
| Potassium 83mg | 2% |
| Total Carbs 2.25g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.29g | 0% |
| Protein 0.88g | 1% |
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