SALMON WITH ROSEMARY SAUCE

Salmon with Rosemary Sauce image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

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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

Steps:

Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
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.
Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
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.

Nutrition Facts : Calories 215, Carbohydrate 2 g, Cholesterol 85 mg, Fiber 0 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg