Ingredients

• 3 oz salmon, 1/4 cup broth
• 1 cup low-sodium chicken broth
• 1/2 cup shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms)
• 2 Tbsp fresh ginger, minced (or 2 tsp ground)
• 1/4 cup 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)

Directions

1. Combine chicken broth, mushroom caps, ginger, scallions, soy sauce, and sesame oil (optional) in a large, shallow saute 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 145F).
3. Serve one piece of salmon with 1/4 cup of broth.