Alaska Salmon Marsala
- 4-6 each
- Salt and pepper, to taste
- 2 cup flour
- 1/2 cup olive oil
- 1 cup Marsala wine
- 2 cup mushrooms, sliced
- 2 cup chicken stock
- 2 teaspoon fresh thyme
- 2 tablespoon cold butter
- 4 each thyme sprigs, for garnish
Season Alaska Salmon fillets with salt and pepper, to taste. Place the flour on a plate, season with salt and pepper, to taste. Dredge both sides of each salmon fillet in the seasoned flour, shaking off the excess flour.
Heat a large sauté pan, add the olive oil, then place each piece of salmon into the pan. Cook for 2 to 4 minutes, turn the fillets over and cook until almost done. Remove fillets from pan; hold aside.
Off the heat, carefully add the Marsala wine to the pan, scraping the bits off the bottom. Return pan to the heat and add the mushrooms. Season with salt and pepper, to taste, and cook for 1 minute. Add the stock and thyme, and let the liquid reduce by 1/2.
Return the salmon fillets to the pan. Cook, while basting the fish, until the fillets are heated through. Remove fish fillets to 4 serving plates.
Return the pan to heat, add the cold butter and swirl until incorporated and sauce slightly thickens. Remove from heat and divide sauce evenly over the 4 salmon fillets. Garnish each plate with thyme sprig, if desired.
Nutrients per serving: 875 calories, 45g total fat, 9g saturated fat, 46% calories from fat, 110mg cholesterol, 42g protein, 61g carbohydrate, 2g fiber, 641mg sodium, 28mg calcium and 1960mg omega-3 fatty acids.
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