Wednesday, October 21, 2009

Salmon with Orange-Rosemary Cream Sauce

Sometimes dinner comes together by an inspiration from what is in the refridgerator. Tonight's dinner was one of those. I had a couple of ingredients I wanted to use up before they turned and I think I came up with a pretty tasty dinner. I used Salmon, but I was originally going to do this with a chicken breast, I'm sure it would taste good too. Oh and my daughter Izzie ate her entire salmon fillet!

Salmon with Orange-Rosemary Cream Sauce

2, 4oz Salmon Fillets
salt & pepper

1/2 cup fat free half and half
zest of one orange
juice of one orange
3-4 fresh rosemary sprigs
salt and pepper
1 small clove garlic mashed

To make sauce: In a small pot, pour the half and half. Add the crushed garlic clove and the zest of the orange. Then squeeze in the orange juice. Season with salt and pepper and place the whole rosemary sprigs in the pot. Simmer on medium-low for about 20 minutes stirring frequently until the half and half reduces down and thickens up.

While sauce is reducing: Season salmon fillets and grill, I used an indoor grill pan and cooked the fillets about 4 minutes per side, but it depends on the thickness of your fillet. They are done when they flake apart easily with a fork. Pull rosemary& garlic clove out of the sauce and strain if desired. Drizzle over fish and serve. Serves 2.

Sides: Grilled asparagus with sauce drizzled over them & roasted potatoes.

Weight Watchers: 9 points for entire plate

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