Categories: Fish, Main Dish

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

1. Rinse fish; pat dry.

2. In a 10-inch skillet, add broth, onion, pepper, and thyme; bring to a boil.

3. Place fish in skillet, tucking under any thin edges so fish cooks evenly.

4. Return to simmering.

5. Cover and simmer until fish flakes easily when tested w/ a fork.

6. Remove fish to a platter and keep warm.

7. Bring liquid in skillet to a boil; boil, uncovered, over medium-high heat for 3-5 minutes or until reduced to 1/2 cup.

8. In a small bowl or cup, mix together the water and cornstarch; stir into liquid in skillet.

9. Cook and stir until thickened and bubbly.

10. Cook and stir 2 more minutes.

11. Stir in salad dressing and parsley.

12. Serve sauce over fish.

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