Salmon with Lemon Mushroom Sauce
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
24 |
ounces |
salmon fillets |
|
8 |
ounces |
mushroom caps -- sliced |
|
1/4 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
1 |
clove |
garlic -- minced |
|
1 |
small |
shallot -- minced |
|
2 |
tablespoons |
unsalted butter |
|
2 |
tablespoons |
all-purpose flour |
|
1/2 |
cup |
low sodium chicken broth |
|
1/2 |
cup |
white wine |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
| Melt butter in saucepan over medium heat. Add shallots and mushrooms. Cook until mushrooms give up their liquid and shallots are golden. Add garlic and cook for 30 seconds. Add flour and cook for a minute. Add wine and stir scraping up all the browned bits. Add Worcestershire sauce and chicken broth. Heat to boiling. Reduce heat and simmer 5 minutes or until sauce thickens. Broil the salmon for about 5 minutes or until cooked the way you like it. Makes 4 servings. |
| Per Serving: 310 Calories; 12g Fat (37.4% calories from fat); 37g Protein; 8g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 332mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. |