Salmon With Herb-Shrimp Sauce

Recipe Ingredients

1		Salmon fillet - (12 oz)
1/4 cup	59ml	Dry white wine
2 teaspoons	10ml	Reduced-calorie margarine
2 tablespoons	30ml	All-purpose flour
3/4 cup	177ml	Low-sodium chicken broth
2 tablespoons	30ml	Fresh lemon juice
1/4 lb	113g / 4oz	Cooked peeled small shrimp
1 tablespoon	15ml	Minced fresh oregano
		= (or 1/2 tspn dried oregano)
1 tablespoon	15ml	Minced fresh rosemary leaves
		= (or 1/2 tspn dried rosemary)
1/2 teaspoon	2.5ml	Coarsely-ground black pepper
		Fresh rosemary sprigs

Recipe Instructions

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.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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