Salmon with Rosemary Sauce Recipe

Ingredients
<br>- 1 teaspoon chopped fresh rosemary leaves
<br>- 4 sprigs fresh parsley
<br>- 3 peppercorns
<br>- 1/4 lemon
<br>- 1 (14.5 ounce) can chicken broth
<br>- 1 pound salmon
<br>- 1/2 cup half-and-half
<br>- 1 teaspoon cornstarch
<br>- 1 teaspoon chopped fresh rosemary leaves
<br>- 1/2 teaspoon salt
<br><p></p>Directions
<br>step 1: Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
<br>step 2: Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
<br>step 3: If fish filets are large, cut into 4 serving pieces. Place fish filets 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.
<br>step 4: Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
<br>step 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.
<br>


Ingredients
- 1 teaspoon chopped fresh rosemary leaves
- 4 sprigs fresh parsley
- 3 peppercorns
- 1/4 lemon
- 1 (14.5 ounce) can chicken broth
- 1 pound salmon
- 1/2 cup half-and-half
- 1 teaspoon cornstarch
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon salt

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

Mastodon Share