Salmon with Rosemary Sauce

 

2

teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves

4

fresh parsley sprigs

3

black peppercorns

1/4

lemon

1 3/4

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1

lb salmon or other full-flavored fish fillets

1/2

cup fat-free half-and-half

1

teaspoon cornstarch

1/4

teaspoon salt

• 1 Place 1 teaspoon of the rosemary (1/2 teaspoon if using dried), the parsley, peppercorns and lemon in cheesecloth; tie securely.
• 2 In 10-inch skillet, heat broth and cheesecloth bag to boiling. Reduce heat; cover and simmer 5 minutes.
• 3 If fish fillets are large, cut into 4 serving pieces. Place fish fillets 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 In small bowl, mix half-and-half and cornstarch. In same skillet, heat half-and-half mixture, reserved broth mixture, remaining rosemary and the salt to boiling over medium heat. Boil and stir 1 minute. Pour over fish.