Salmon With Herb-Shrimp Sauce Ww - cooking recipe

Ingredients

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

Preparation

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.