Categories: Seafood, Main dish 
      Yield: 4 servings 
  
      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.