Makes 4 servings
|1||cup fat-free reduced-sodium chicken broth*|
|1/4||cup lemon juice|
|1/8||teaspoon black pepper|
|4||fresh or thawed frozen pink salmon steaks (5 ounces each), cut 3/4 inch thick|
|1/3||cup plain nonfat yogurt|
|1/4||cup fat-free mayonnaise|
|2||tablespoons thinly sliced green onion|
|2||tablespoons chopped fresh parsley|
|1||teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon leaves, crushed|
*To defat chicken broth, skim fat off surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.
- Combine chicken broth, lemon juice, bay leaf and pepper in large skillet. Bring to a boil over high heat. Carefully place salmon steaks in skillet; return to a boil. Immediately reduce heat to medium-low. Simmer, covered, 8 to 10 minutes or until salmon begins to flake when tested with a fork. Remove salmon from skillet.
- Meanwhile, combine yogurt, mayonnaise, green onion, parsley and tarragon in small bowl. Refrigerate, covered until ready to serve. Spoon sauce over salmon. Salmon may be served chilled.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||23 %|
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