1 cn Low-salt chicken broth,
-14 1/2 oz size/
6 c  Sliced mushrooms
2 tb Olive oil
2    Garlic cloves, minced
-Freshly ground pepper to
-taste
1/2 c  Non-fat plain yogurt
2 ts Cornstarch
4    Salmon steaks, about 6 oz ea

Pour broth into small saucepan. Bring to a boil over high heat and reduce
to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a large skillet
over high heat 5 minutes, or until golden brown. Reduce heat to medium and
stir in garlic. Saute 1 to 2 minutes. Season with pepper. Add yogurt and
cornstarch to reduced broth and whisk to blend. Whisk yogurt mixture into
mushrooms. Bring to a boil, stirring constantly until thickened. Remove
from heat and keep warm. Season salmon steaks with salt and pepper and
saute in a lightly oiled non-stick pan over medium-high heat 10 minutes per
inch of thickness, or until fish just flakes when tested with a fork. Turn
once while cooking. Arrange each salmon steak on a dinner plate with
reserved sauce. Serving suggestion: Try this with Garlic Mashed Potatoes
and buttered peas.