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