Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 10 minutes | 4 servings | 3 oz salmon, ¼ C broth |
| 1 C low-sodium chicken broth | | ½ C shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms) | | 2 Tbsp fresh ginger, minced (or 2 tsp ground) | | ¼ C scallions (green onions), rinsed and chopped | | 1 Tbsp lite soy sauce | | 1 Tbsp sesame oil (optional) | | 12 oz salmon fillet, cut into 4 portions (3 oz each) | | | | calories | 175 | | Total fat | 9 g | | Saturated fat | 2 g | | Cholesterol | 48 mg | | Sodium | 208 mg | | Total fiber | 1 g | | Protein | 19 g | | Carbohydrates | 4 g | | Potassium | 487 mg | |
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. | -
| 2 | 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). | -
| 3 | Serve one piece of salmon with ¼ cup of broth. | Tip: Try it with a side of Sunshine Rice. |
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