Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 |
| Cook Time | 10 |
| Servings |
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Ingredients
- 1 cup low-sodium chicken broth
- 1/2 cup shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms)
- 2 tablespoons fresh ginger, minced (or 2 tsp ground)
- 1/4 cup scallions (green onions), rinsed and chopped
- 1 tablespoon lite soy sauce
- 1 tablespoon sesame oil (optional)
- 12 oz salmon fillet, cut into 4 portions (3 oz each)
Ingredients
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Instructions
- 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.
- 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).
- Serve one piece of salmon with ¼ cup of broth.
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