Prep time: ?15 minutes
Cook time: ?10 minutes

Enjoy this simple, fast dish any weeknight,

Ingredients

• 1 C low-sodium chicken broth
• ? C shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms)
• 2 Tbsp fresh ginger, minced (or 2 tsp ground)
• ? 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)

Method

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 ? cup of broth.

Tip: ?Try it with a side of Sunshine Rice

Yield: ?4 servings
Serving size: ?3 oz salmon, ? C broth

Each serving provides:? calories 175, total fat 9g, saturated fat 2g, cholesterol 48mg, sodium 208mg, total fiber 1g, protein 19g, carbohydrates 4g, potassium 487mg