1 c  Chicken broth
2 ts Tarragon, fresh; minced
2 ts Thyme, fresh; minced
4    Salmon steak; 1" thick, 6 oz
1    Garlic clove; minced or
-pressed
1 ts Cornstarch
3 tb Chives; thinly sliced
Salt & 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.