Ingredients
- Herb jus:
- 1/2 cup dry red wine
- 1/2 cup dry sherry
- 1/4 cup chopped shallots
- 2 garlic cloves, minced
- 1 1/2 cups chopped fennel bulb (about 1 fennel bulb)
- 2 (16-ounce) cans fat-free, less-sodium chicken broth
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Salmon:- 1 teaspoon olive oil
- 1/2 cup chopped shallots
- 2 garlic cloves, minced
- 2 cups coarsely chopped cremini mushrooms (about 1/2 pound)
- 1/2 cup dry sherry
- 1 cup (4 ounces) cubed fontina cheese
- 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
- 2 teaspoons chopped fresh thyme
- 6 (6-ounce) skinned salmon fillets (about 1 inch thick)
- Cooking spray
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Hazelnut-Herb Couscous
- 1/4 cup (1 ounce) shaved fresh Parmesan cheese
- 2 teaspoons chopped flat-leaf parsley
- Basil sprigs (optional)
Description
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