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".
- 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)
- 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.