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