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Salmon with Rosemary Sauce Recipe

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This recipe for Salmon with Rosemary Sauce, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Schmitz
Added: Sunday, May 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. chopped fresh or 1/2 tsp. dried rosemary leaves
4 fresh parsley sprigs
3 peppercorns
1/4 lemon
1 can (14 1/2 oz.) chicken broth
1 lb. salmon or other fatty fish fillets
1/2 cup half-and-half
1 tsp. cornstarch
1 tsp. chopped fresh or 1/4 tsp. dried rosemary leaves
1/2 tsp. salt

Directions:
Directions:
Place 1 tsp. rosemary, parsley, peppercorns and lemon in cheesecloth; tie securely. Heat broth and cheesecloth bag to boiling in 10 inch skillet; reduce heat. Cover and simmer 5 minutes. If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover fish. Heat to boiling; reduce heat. simmer uncovered 5 to 10 minutes or until fish flakes easily with fork. Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture, discard cheesecloth bag and remaining broth mixture. Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 tsp rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.

Number Of Servings:
Number Of Servings:
4

 

 

 

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