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Salmon with Rosemary Sauce




Source of Recipe


Betty Crocker


List of Ingredients




1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves
4 fresh parsley sprigs
3 peppercorns
1/4 lemon
1 can (14 ounces) chicken broth
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


Recipe



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