Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chicken broth
   2      teaspoons     tarragon -- fresh, minced
   2      teaspoons     thyme -- fresh, minced
   4                    salmon steak; 1" thick -- 6 oz
   1                    garlic clove -- minced or
   1      teaspoon      cornstarch
   3      tablespoons   chives -- thinly sliced
                        salt and pepper
                        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 ]