Enjoy this simple, fast dish any weeknight 



  • 1 C low-sodium chicken broth
  • ½ C shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms)
  • 2 Tbsp fresh ginger, minced (or 2 tsp ground)
  • ¼ 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)



  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 ¼ cup of broth.