From Paulette Vickery's Recipe Collection

WW: SALMON WITH HERB SHRIMP SAUCE

fish, main dish

1 each salmon fillet, 12oz
1/4 cup dry white wine
2 teaspoon low fat margarine
2 tablespoon flour
3/4 cup chicken broth
2 tablespoon fresh lemon juice
1/4 lb salad shrimp
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 single rosemary sprigs

Preheat oven to 350 degrees. Spray an 8 inch square baking pan. Place salmon in pan and add wine. Bake until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes. Melt margarine in a medium nonstick sauce pan. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in broth and lemon juice. Cook, stirring constantly, until mixture boils and thickens, 2-3 minutes. Add shrimp, oregano, rosemary, and pepper. Cook stirring as needed until heated through, about 2 minutes. Place the salmon on a platter. Pour 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. Garnish with rosemary sprigs. Per serving: calories 192, total fat 7 G, saturated fat 1 G, cholesterol 103 MG, sodium 144 MG, carbohydrate 4 G, fiber 0 G, protein 24 G, calcium 33 MG, points 4.

Yield: 4 servings



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