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Salmon With Herb-Shrimp Sauce

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Ingredients

  • 1 salmon fillet - (12 oz)
  • 1/4 cup dry white wine
  • 2 teaspoons reduced-calorie margarine
  • 2 tablespoons all-purpose flour
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 pound cooked peeled small shrimp
  • 1 tablespoon minced fresh oregano (or 1/2 tspn dried oregano)
  • 1 tablespoon minced fresh rosemary leaves (or 1/2 tspn dried rosemary)
  • 1/2 teaspoon coarsely-ground black pepper
  • Fresh rosemary sprigs

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray.

Place the salmon in the pan; add the wine. Bake until the fish is opaque and flakes easily when tested with a fork, 15 to 20 minutes.

In a medium nonstick saucepan, melt the margarine. Add the flour and cook, stirring constantly, about 1 minute. Gradually stir in the broth and lemon juice; cook, stirring constantly, until the mixture boils and thickens, 2 to 3 minutes. Add the shrimp, oregano, rosemary and pepper; cook, stirring as needed, until heated through, about 2 minutes.

Place the salmon on a platter. Pour the juices from the baking pan into the sauce; cook, stirring as needed, until heated through, about 1 minute. Pour the sauce over the salmon and serve, garnished with the rosemary.

This recipe yields 4 servings.

Per Serving: 192 Calories, 7 g Total Fat, 1 g Saturated Fat, 103 mg Cholesterol, 144 mg Sodium, 4 g Total Carbohydrate, 0 g Dietary Fiber, 24 g Protein, 33 mg Calcium.

Serving Provides: 2 Protein/Milk.

Points Per Serving: 4.

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