INGREDIENTS:
2 tablespoon fresh ginger, minced or 2
teaspoon ground
½ Cup shiitake mushroom caps, rinsed
and sliced or substitute dried shiitake
mushrooms
¼ Cup scallions green onions, rinsed and
chopped
1 Cup low sodium chicken broth
1 tablespoon lite soy sauce
12 ounce salmon fillet, cut into 4 portions
"3 ounce each"
1 tablespoon sesame oil [optional]
INSTRUCTIONS:
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 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 .
