Over medium-high heat, heat a grill pan.
Spray the extra virgin olive oil on the salmon steaks, season both sides with salt and pepper.
Cook for 4 1/2 minutes on both sides.
Meanwhile, in a small saucepan, dissolve the corn starch in the chicken broth using a whisk. Add the rest of the ingredients for the sauce and bring to a boil. Keep warm.
In a mixing bowl, combine all the ingredients for the salad.
Place the salmon steaks in 4 plates, dress with sauce and garnish with the arugula and radish salad.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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