Salmon with Mushroom Marsala Sauce
Serves 4
This Marsala wine, butter, and mushroom sauce is a perfect match for rich sautéed Alaska salmon fillets. Serve with wild rice or roasted, cubed potatoes.
Ingredients
- 4 salmon fillets (4 to 6 ounces each)
- Kosher salt, to taste
- Pepper, to taste
- 2 tablespoons extra virgin olive oil
- 4 tablespoons cold unsalted butter (divided use)
- 2 cups cremini mushrooms, sliced
- 1/4 cup shallot, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry Marsala wine
- 1 cup chicken broth
- 2 teaspoons chopped fresh thyme leaves, plus extra sprigs for garnish
Directions
- Pat salmon dry with paper towels. Season with salt and pepper, to taste.
- Heat a large skillet over medium heat. Add olive oil and tilt pan to coat evenly. Place salmon fillets in pan, skin side up. Press down on fish to ensure a good sear. Cook 2 to 3 minutes. Flip and cook another 2 minutes, until almost cooked through. Remove fillets to a plate and set aside.
- Add 2 Tbsp butter, mushrooms, and shallot to pan. Cook, stirring occasionally until mushrooms are golden. Add flour and stir to combine. Stir in Marsala and simmer, adjusting heat as needed, until reduced by 1/2. Add broth and thyme. Return to a simmer and cook until sauce is reduced by about 1/2.
- Return fillets to skillet. Tilt pan and spoon sauce over fish. Heat until salmon is hot and cooked though.
- To serve, transfer fillets to serving plates. Stir 2 tablespoons cold butter into sauce. Spoon mushroom sauce evenly over each fillet. Garnish with thyme sprigs, if desired.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 390
- Fat: 24.0 g
- Saturated Fat: 9.0 g
- Trans Fat: 0 g
- Cholesterol: 90.0 mg
- Sodium: 190.0 mg
- Carbohydrates: 10.0 g
- Fiber: 1.0 g
- Added Sugars: 0 g
- Sugar: 4.0 g
- Protein: 27.0 g