Salmon with Herb-Shrimp Sauce

1 12 oz salmon fillet

1/4 cup dry white wine

2 tsp reduced calorie margarine

2 tbsp all-purpose flour

3/4 3up low-sodium chicken broth

2 tbsp fresh lemon juice

1/4 pound cooked peeled small shrimp

1 tbsp minced fresh oregno or 1/2 tsp dried

1 tbsp minced fresh rosemary or 1/2 tsp dried  1/2 tsp coarsely ground pepper

Fresh rosemary springs


Preheat oven to 350° F.  Spray an 8” square baking pan with nonstick cooking spray.  Place 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 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, garnish with the rosemary.


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.  Points per serving: 4

Makes 4 servings

Variation:  Can used milk instead of chicken broth, then don’t use lemon juice and used dill as the only herb for a cream dill sauce.  Also can use this sauce over tuna and other fish fillets, and the cream shrimp/dill sauce over boneless chicken breast


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