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    You are in: Home / Recipes / Salmon With Herb-Shrimp Sauce Ww Recipe
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    Salmon With Herb-Shrimp Sauce Ww

    1/4 Photos of Salmon With Herb-Shrimp Sauce Ww

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    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    5 mins

    21 mins

    KateL's Note:

    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".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees Fahrenheit. Spray 8-inch square baking pan with nonstick cooking spray.
    2. 2
      Pat salmon dry. Place in the pan, and add the sherry or vermouth (or dry white wine if you insist).
    3. 3
      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.).
    4. 4
      In a medium nonstick saucepan, heat olive oil, and melt butter. Add the flour and cook, stirring constantly, about 1 minute.
    5. 5
      Gradually stir in the broth and lemon juice. Cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes.
    6. 6
      To the saucepan add the shrimp, oregano, rosemary and pepper. Cook, stirring as needed, until heated through, about 2 minutes.
    7. 7
      Place the salmon on a platter.
    8. 8
      Pour the juices from the salmon baking pan into the sauce. Cook, stirring as needed, until heated through, about 1 minute.
    9. 9
      Pour the sauce over the salmon and serve. Garnish with fresh rosemary sprigs.

    Ratings & Reviews:

    • on November 03, 2011

      45

      I made this exactly as written but when I tasted the sauce I found it a tad bland. I added the zest from the lemon I used, a pinch of salt and a healthy shake of garlic powder. I really liked how easy and tasty this was. Next time I may season the salmon with the cajun seasoning as another suggested. I will make this again! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2011

      forgot to put in, did add some salt, and since I am gluten free - substituted the flour for cornstarch (using half of what the amount of flour is)...works like a charm!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2011

      55

      Made this to serve 3 of us (along with a breaded sea scallops recipe) & it worked out great, what with the variety of satisfying seafood! Loved this way of preparing salmon (& the shrimp, too, for that matter) & thought the flavor combo of the sherry, rosemary & oregano was wonderful! Definitely a recipe keeper! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Salmon With Herb-Shrimp Sauce Ww

    Serving Size: 1 (186 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 195.5
     
    Calories from Fat 59
    30%
    Total Fat 6.6 g
    10%
    Saturated Fat 1.6 g
    8%
    Cholesterol 101.0 mg
    33%
    Sodium 354.4 mg
    14%
    Total Carbohydrate 5.1 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.3 g
    1%
    Protein 25.1 g
    50%

    The following items or measurements are not included:

    fresh rosemary

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