Recipe Source: Deliciously Healthy Dinners
| Prep time |
Cook time |
Yields |
Serving Size |
| 15 minutes |
10 minutes |
4 servings |
3 oz salmon, ¼ C broth |
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1 C low-sodium chicken broth
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½ C shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms)
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2 Tbsp fresh ginger, minced (or 2 tsp ground)
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¼ C scallions (green onions), rinsed and chopped
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1 Tbsp lite soy sauce
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1 Tbsp sesame oil (optional)
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12 oz salmon fillet, cut into 4 portions (3 oz each)
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Directions
-
|
1
|
Combine chicken broth, mushroom caps, ginger, scallions, soy sauce, and sesame oil (optional) in a large, shallow sauté pan. Bring to a boil over high heat, then lower heat and simmer for 2–3 minutes.
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-
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2
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Add salmon fillets, and cover with a tight-fitting lid. Cook gently over low heat for 4–5 minutes or until the salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).
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-
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3
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Serve one piece of salmon with ¼ cup of broth.
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Tip:
Try it with a side of Sunshine Rice.
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