Recipe: Salmon with Herb-Shrimp Sauce (Weight Watchers recipe)

SALMON WITH HERB-SHRIMP SAUCE

12 ounces salmon fillet
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 small shrimp, cooked and peeled
1 tablespoon fresh oregano, minced (or 1/2 teaspoon dried oregano)
1 tablespoon fresh rosemary, minced (or 1/2 teaspoon dried rosemary, crushed)
1/2 teaspoon coarsely ground pepper
Fresh rosemary sprig (optional garnish)

Preheat the oven to 350 degrees F. 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, 15-20 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, 2-3 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.

Makes 4 servings
Source: Weight Watcher's Simply The Best Cookbook