Recipe(tried): Salmon with Chive and Herb Sauce (using tarragon, thyme and chives)

SALMON WITH CHIVE AND HERB SAUCE

1 cup chicken broth
2 teaspoons minced fresh tarragon
2 teaspoons fresh minced thyme
4 (6 ounces each) salmon steaks, 1-inch thick
1 garlic clove, minced or pressed
1 teaspoon cornstarch
2 tablespoons water
3 tablespoons thinly sliced chives
Salt and pepper, to taste
Lemon wedges (for serving)

In a 10-12 inch frying pan over high heat, bring broth, tarragon, and thyme to a boil. Lay salmon in pan and reduce heat to simmering; cover pan. Cook until fish is opaque but still moist-looking in thickest part (cut to test), about 10-15 minutes. Lift steaks onto a platter; cover and keep warm.

Add garlic to pan; boil on high heat, uncovered, for 3 to 4 minutes or until liquid is reduced to 1/2 cup.

Mix the cornstarch with 2 tablespoons water and stir into pan; stir until boiling. Mix in chives.

Pour sauce over the salmon. Season servings individually with salt, pepper and juice from the lemon wedges.

Makes 4 servings