YIELD Makes 4 servings
INGREDIENTS
1 cup fat-free reduced-sodium chicken broth* 1/4 cup lemon juice 1 bay leaf 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.PREPARATION:
- 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.