Salmon with Rosemary Sauce

Name: Salmon with Rosemary Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 414 milliliters chicken broth (from 32-ounce carton); 1 teaspoon cornstarch; 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves; 1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves; 118 milliliters half-and-half; 0 lemon; 4 fresh parsley sprigs; 3 peppercorns; 454 grams salmon or other full-flavored fish fillets; 1 teaspoons salt

Salmon with Rosemary Sauce might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free recipe has 210 calories, 24g of protein, and 11g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of parsley sprigs, salt, half-and-half, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.

Ingredients you will need

Peppercorns

Rosemary

Parsley

Lemon

Equipment you will use

Cheesecloth

Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.

Ingredients you will need

Broth

Equipment you will use

Cheesecloth

Frying Pan

If fish fillets are large, cut into 4 serving pieces.

Ingredients you will need

Fish Fillets

Place fish fillets in skillet; add water, if necessary, to cover.

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Fish Fillets

Water

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Frying Pan

Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.

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Fish

Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.

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Broth

Fish

Equipment you will use

Cheesecloth

Mix half-and-half and cornstarch.

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Corn Starch

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.

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Rosemary

Broth

Salt

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Frying Pan

Pour over fish.

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Fish

Equipment

Cheesecloth

Frying Pan

Ingredients

Servings:

414milliliters

chicken broth (from 32-ounce carton)1teaspoon

cornstarch 1teaspoon

chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves 1teaspoon

chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves 118milliliters

half-and-half 0

lemon 4

fresh parsley sprigs 3

peppercorns 454grams

salmon or other full-flavored fish fillets 1teaspoons

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.