Salmon with Rosemary Sauce

 

1

teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves

4

fresh parsley sprigs

3

peppercorns

1/4

lemon

1 3/4

cups Progresso® chicken broth (from 32-ounce carton)

1

pound salmon or other full-flavored fish fillets

1/2

cup half-and-half

1

teaspoon cornstarch

1

teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves

1/2

teaspoon salt

• 1 Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
• 2 Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
• 3 If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.
• 4 Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
• 5 Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.