Salmon & Spiced Marsala Plum Sauce
Courtesy of California Dried Plum Board
Servings: 8
Prep Time: 10 Min.
Cook Time: 35 Min.
Prep Time: 10 Min.
Cook Time: 35 Min.
What you need:
* 8 salmon steaks (about 6 oz. each)
* 1 lb. (about 2 1/2 c.) pitted dried plums
* 2 c. water
* 1/2 c. Marsala or dry red wine
* 1/4 c. lemon juice
* 3 Tbsp. vegetable oil
* 2 Tbsp. grated lemon peel
* 1 Tbsp. sugar
* 1/2 tsp. pepper
* 1/4 tsp. salt
* 1/8 tsp. ground cinnamon
* 1/8 tsp. ground allspice
* 1/8 tsp. ground cloves
Non-stick cooking spray
* 1 lb. (about 2 1/2 c.) pitted dried plums
* 2 c. water
* 1/2 c. Marsala or dry red wine
* 1/4 c. lemon juice
* 3 Tbsp. vegetable oil
* 2 Tbsp. grated lemon peel
* 1 Tbsp. sugar
* 1/2 tsp. pepper
* 1/4 tsp. salt
* 1/8 tsp. ground cinnamon
* 1/8 tsp. ground allspice
* 1/8 tsp. ground cloves
Non-stick cooking spray
What to do:
1. In small saucepan, bring dried plums and water to a boil. Reduce heat; cover and simmer 20 min.
2. Using slotted spoon, transfer dried plums to food processor, reserving cooking liquid. Add 1 c. of the cooking liquid (adding additional water, if necessary), wine, lemon juice, oil, lemon peel, sugar, pepper, salt, cinnamon, allspice and cloves to food processor; process until smooth. 3. Return to saucepan; simmer over medium-low heat 10 min. Set aside.
4. Meanwhile, grill salmon over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 7 to 11 min. or until fish is cooked to desired doneness, turning once. Serve with sauce.
Tip: Salmon fillets with skin may be substituted for salmon steaks. Place salmon, skin sides down, on rack of broiler pan. Broil 3 to 4 inches from heat 6 to 8 min. or until fish is cooked to desired doneness, without turning. Proceed as above.
2. Using slotted spoon, transfer dried plums to food processor, reserving cooking liquid. Add 1 c. of the cooking liquid (adding additional water, if necessary), wine, lemon juice, oil, lemon peel, sugar, pepper, salt, cinnamon, allspice and cloves to food processor; process until smooth. 3. Return to saucepan; simmer over medium-low heat 10 min. Set aside.
4. Meanwhile, grill salmon over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 7 to 11 min. or until fish is cooked to desired doneness, turning once. Serve with sauce.
Tip: Salmon fillets with skin may be substituted for salmon steaks. Place salmon, skin sides down, on rack of broiler pan. Broil 3 to 4 inches from heat 6 to 8 min. or until fish is cooked to desired doneness, without turning. Proceed as above.
Wine pairings:
Chardonnay, Pinot Grigio-Pinot Bianco, Blush Chablis
Nutritional information:
Calories: 506; Total Fat: 23g; Cholesterol: 112mg; Total Carbs: 38g; Fiber: 4g; Protein: 36g; Sodium: 245mg;