Asian-Style Steamed Salmon

Combine the chicken broth, mushroom caps, ginger, scallions, soy sauce, and optional sesame oil in a large, shallow sauté pan. Bring to a boil over high heat, then lower the heat and simmer for 2 to 3 minutes.

Add the salmon portions and cover with a tight-fitting lid. Cook gently over low heat for 4 to 5 minutes, until the salmon flakes easily with a fork in the thickest part and reaches a minimum internal temperature of 145 °F.

Serve one piece of salmon with ¼ cup of broth.