Salmon With Herb-Shrimp Sauce
By á-170456
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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