Alaska Salmon Marsala
Recipe type: Entree
Two great flavors are combined to create this easy and delicious recipe. Salmon and mushrooms are a perfect pairing!
- 4 Alaska Salmon fillets (4 to 6 oz. each)
- Salt and pepper, to taste
- 2 cups flour
- ½ cup olive oil
- 1 cup Marsala wine
- 2 cups mushrooms, sliced
- 2 cups chicken stock
- 2 teaspoons fresh thyme
- 2 Tablespoons cold butter
- 4 fresh 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 ½.
- 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.