Tuesday, August 09, 2005

Salmon with White Wine Mustard Sauce

Source: Cooking Light

1/4 teaspoon salt, divided
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
1 tablespoon butter or stick margarine, divided
3 tablespoons minced shallots
2 tablespoons dry white wine
3/4 cup fat-free, less-sodium chicken broth
1 tablespoon Dijon mustard
3/4 teaspoon cornstarch
4 teaspoons minced fresh tarragon (I used 1 teaspoon of dried)

Sprinkle 1/8 teaspoon salt and pepper over fish. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fish, and cook 7 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet, and keep warm. (I cooked the fish in the oven at 400º for 20 minutes.)

Melt 1 1/2 teaspoons butter in skillet over medium heat. Add the shallots, and sauté for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8 teaspoon salt, broth, Dijon mustard, and cornstarch, and stir with a whisk. Add to skillet, and bring to a boil. Reduce heat, and simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish, and sprinkle with tarragon.

Yield: 4 servings (serving size: 1 fillet and 3 tablespoons sauce)

NUTRITION PER SERVING: CALORIES 318 (48% from fat); FAT 17.1g (sat 3g,mono 8g,poly 4g); PROTEIN 35.7g; CHOLESTEROL 111mg; CALCIUM 16mg; SODIUM 467mg; FIBER 0.1g; IRON 0.9mg; CARBOHYDRATE 2.4g

Marianne Marinelli
Cooking Light, JANUARY 1999

I talked about this recipe HERE.

No comments:

Post a Comment