Salmon With Herb Shrimp Sauce Recipes

SALMON WITH HERB-SHRIMP SAUCE WW

Salmon With Herb-Shrimp Sauce Ww image

DH fell in love with salmon with this dish, and we have been poaching fish in sherry or dry vermouth ever since. The herb-shrimp sauce makes it very special. I use dry sherry or dry vermouth instead of dry wine because they store indefinitely. The original recipe in "Simply the Best" called for reduced-calorie margarine, but I prefer using 1/2 butter (as long as the food doesn't swim in it!) and 1/2 olive oil. This is one diet-friendly recipe that doesn't seem like a diet recipe. In the old WW program one portion was 4 "thingies".

Provided by KateL

Categories < 30 Mins

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces salmon fillets
1/4 cup dry sherry or 1/4 cup dry vermouth
1 teaspoon extra virgin olive oil
1 teaspoon butter
2 tablespoons all-purpose flour
3/4 cup low sodium chicken broth
2 tablespoons fresh lemon juice
1/4 lb cooked shrimp (peeled)
1 tablespoon fresh oregano, minced or 1/2 teaspoon dried oregano
1 tablespoon fresh rosemary leaves, minced or 1/2 teaspoon dried rosemary
1/2 teaspoon fresh coarse ground black pepper
8 sprigs fresh rosemary (for garnish)

Steps:

Preheat oven to 350 degrees Fahrenheit. Spray 8-inch square baking pan with nonstick cooking spray.
Pat salmon dry. Place in the pan, and add the sherry or vermouth (or dry white wine if you insist).
Bake salmon at 350 degrees Fahrenheit until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes. (Alternatively, we have successfully poached the fish in the microwave, check for flakiness at 6 minutes.).
In a medium nonstick saucepan, heat olive oil, and melt butter. 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.
To the saucepan 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 salmon 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 fresh rosemary sprigs.

Nutrition Facts : Calories 195.6, Fat 6.6, SaturatedFat 1.6, Cholesterol 101, Sodium 354.4, Carbohydrate 5.2, Fiber 0.4, Sugar 0.4, Protein 25.1

SALMON WITH HERB SHRIMP SAUCE

Salmon With Herb Shrimp Sauce image

The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.

Provided by Heydarl

Categories Creole

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

500 g salmon fillets
creole seasoning, Tony Chachere's
1/4 cup white wine
250 g small shrimp, peeled
2 tablespoons butter
1 bay leaf
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1 teaspoon peppercorn, crushed
1 teaspoon garlic
2 tablespoons plain flour
1 cup chicken broth
2 tablespoons lemon juice

Steps:

Place salmon in baking dish. Season generously with Tony Chachere's Creole Seasoning. Add wine and bake in 180°C/350°F oven for 20 minutes.
While fish is baking, make sauce. Melt butter in a medium saucepan. Saute shrimp about 2 minutes. Add bay leaf, oregano, rosemary, pepper and garlic. Saute for about 1 minute.
Pour broth into a cup and stir in flour.
Pour this mixture slowly into pan. Add lemon juice and cook over medium heat until thickened, about 5 minutes.
To serve, place one fillet on each plate, then lable on sauce.

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