Salmon with Rosemary Sauce Recipe

Salmon with Rosemary Sauce Recipe

  • 1 teaspoon chopped fresh rosemary leaves
  • 4 sprigs fresh parsley
  • 3 peppercorns
  • 1/4 lemon
  • 1 (14.5 ounce) can chicken broth
  • 1 pound salmon
  • 1/2 cup half-and-half
  • 1 teaspoon cornstarch
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  1. Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
  2. Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
  3. If fish filets are large, cut into 4 serving pieces. Place fish filets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.
  4. Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
  5. Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.
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