Ingredients
- 1 lb salmon fillet , 1/2 to 3/4 inch thick (may also use sole, flounder, cod, or orange roughy)
- 1 cup chicken broth
- 1/4 cup chopped onion
- pepper , to taste
- 1⁄8-1/4 teaspoon dried thyme
- 2 tablespoons cold water
- 1 teaspoon cornstarch
- 1/4 cup buttermilk ranch salad dressing (original-style)
- 2 tablespoons snipped fresh parsley
Directions
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Rinse fish; pat dry.
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In a 10-inch skillet, add broth, onion, pepper, and thyme; bring to a boil.
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Place fish in skillet, tucking under any thin edges so fish cooks evenly.
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Return to simmering.
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Cover and simmer until fish flakes easily when tested w/ a fork.
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Remove fish to a platter and keep warm.
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Bring liquid in skillet to a boil; boil, uncovered, over medium-high heat for 3-5 minutes or until reduced to 1/2 cup.
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In a small bowl or cup, mix together the water and cornstarch; stir into liquid in skillet.
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Cook and stir until thickened and bubbly.
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Cook and stir 2 more minutes.
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Stir in salad dressing and parsley.
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Serve sauce over fish.