Salmon with Rosemary Sauce

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Cheesecloth keeps the herbs from floating in the broth. If you don't have cheesecloth, you can strain your reserved broth in a small strainer in step 4.

Slice leftover lemon, and use it to garnish this elegant fish entrée.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
215
Calories from Fat
100
% Daily Value
Total Fat
11 g
Saturated Fat
4 g
Cholesterol
85 mg
Sodium
810 mg
Potassium
690 mg
Total Carbohydrate
2 g
Dietary Fiber
0g
Protein
27 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.