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| 1 Tasse | chicken broth |
| 2 Teelöffel | Tarragon, fresh; minced |
| 2 Teelöffel | Thyme, fresh; minced |
| 4 | Salmon steak; 1" thick, 6 oz |
| 1 | Garlic clove; minced or pressed |
| 1 Teelöffel | cornstarch |
| 3 Esslöffel | Chives thinly sliced |
| | salt |
| | pepper |
| | Lemon wedges |
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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, until liquid is reduced to 1/2 cup, 3-4 minutes. Mix the cornstarch with 2 Tbsp of water and stir into pan; stir until boiling. Mix in chives and pour sauce over the salmon. Season servings individually with salt, pepper and juice from the lemon wedges.
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