Salmon With Chive and Herb Sauce
Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 cup chicken broth
2 teaspoons tarragon -- fresh, minced
2 teaspoons thyme -- fresh, minced
4 fillets salmon steak; 1 inch thick -- 6 oz
1 clove garlic -- minced or
1 teaspoon cornstarch
3 tablespoons chives -- thinly sliced
1 teaspoon salt and pepper
6 slices lemon wedges
 

Preparation:

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. Contributed to Sunset magazine by Eleanor Strowbridge of Corvalis, CA. [ Sunset magazine, July 1991 ]