| 1 | Pour broth into small saucepan. |
| 2 | Bring to a boil over high heat and reduce to 1 cup. |
| 3 | Set aside. |
| 4 | Meanwhile, saute mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown. |
| 5 | Reduce heat to medium and stir in garlic. |
| 6 | Saute 1 to 2 minutes. |
| 7 | Season with pepper. |
| 8 | Add yogurt and cornstarch to reduced broth and whisk to blend. |
| 9 | Whisk yogurt mixture into mushrooms. |
| 10 | Bring to a boil, stirring constantly until thickened. |
| 11 | Remove from heat and keep warm. |
| 12 | Season salmon steaks with salt and pepper and saute in a lightly oiled non-stick pan over medium-high heat 10 minutes per inch of thickness, or until fish just flakes when tested with a fork. |
| 13 | Turn once while cooking. |
| 14 | Arrange each salmon steak on a dinner plate with reserved sauce. |
| 15 | Serving suggestion: try this with garlic mashed potatoes and buttered peas |
