Salmon:

• 4 fresh salmon steaks (5 oz. each) cut 3/4 inch thick
• 1 cup chicken broth
• 1/4 cup lemon juice
• 1/3 cup plain nonfat yogurt
• 1/4 cup mayonnaise
• 2 tbsp. thinly sliced green onion
• 2 tbsp. chopped fresh parsley
• 1 bay leaf
• 1/8 tsp. black pepper
• 1 tsp. chopped fresh tarragon (or 1/4 tsp. dried tarragon leaves, crushed)

Combine chicken broth, lemon juice, bay leaf and pepper in large skillet.  Bring to a boil over high heat. Carefully place salmon steaks in skillet and return to a boil.  Reduce heat to medium-low.  Simmer, covered, for 8-10 minutes or until salmon begins to flake.  Remove salmon from skillet.

Combine yogurt, mayo, onion, parsley and tarragon in small bowl.  Refrigerate until ready to serve.  Spoon sauce over salmon.  Salmon may be served hot or chilled.

Carbs: 20g

Creamy Lemon Broccoli:

• 1 1/4 cups hot cooked broccoli florets
• 2 tbsp. mayonnaise
• 4 1/2 tsp. sour cream
• 1 tbsp. milk
• 1 to 1 1/2 tsp. lemon juice
• 1/8 tsp. turmeric

Combine all ingredients except broccoli in top of double boiler.  Cook over simmering water 5 minutes or until heated through, stirring constantly.  Serve over hot cooked broccoli.

Carbs: 7-10g (depending on milk & sour cream used.)

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