Caribbean Crabmeat Pasta Salad

Turkey Ratatouille

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, healthy simple recipes, and friendly advice from other folks like you.

A thinner waist and a fatter wallet with coupons and recipes delivered right to your inbox!

Yummy new
recipes delivered
to your inbox when
you register—FREE!

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Salmon with Rosemary Sauce

Savor the Salmon

You've heard of omega-3s and you may know that salmon is a super source. Omega 3s are a special kind of heart-smart fatty acid that helps to reduce risk of heart disease.

1 review

11 ratings

Trying to eat more fish? Try salmon topped with a fragrant herb sauce. From eatbetteramerica.

Prep Time:15 min

Start to Finish:30 min

makes:4 servings

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.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 75mg; Sodium 300mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 2g); Protein 25g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

1 Review

print review with recipe

Absolutely Spectacular!!

This recipe is out of this world!! I did change the half & half to heavy whipping cream. It's quick to make and tastes great if you make it with chicken instead of the salmon as well! The salmon has no fishy taste to it.
Posted at 1:15 PM on March 24 2009 by