Salmon with Rosemary Sauce
Prep Time:15 min
Start to Finish:30 min
2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves
4 fresh parsley sprigs
3 black peppercorns
1 3/4cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 lb salmon or other full-flavored fish fillets
1/2 cup fat-free half-and-half
1 teaspoon cornstarch
1/4 teaspoon salt
1.Place 1 teaspoon of the rosemary (1/2 teaspoon if using dried), the
parsley, peppercorns and lemon in cheesecloth; tie securely.
2.In 10-inch skillet, heat broth and cheesecloth bag to boiling. 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.In small bowl, mix half-and-half and cornstarch. In same skillet, heat
half-and-half mixture, reserved broth mixture, remaining rosemary and the
salt to boiling over medium heat. Boil and stir 1 minute. Pour over fish.
1 Serving: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat
2g, Trans Fat 0g); Cholesterol 75mg; Sodium 300mg; Total Carbohydrate 3g
(Dietary Fiber 0g, Sugars 2g); Protein 25g % Daily Value*: Vitamin A 2%;
Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 0 Other Carbohydrate; 0
Vegetable; 3 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 0 MyPyramid
Servings: 4 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.