Salmon With Spiced Marsala Plum Sauce
Prep Time 10 minutes Cook Time 35 minutes Serves 25
Ingredients3 lb pitted dried plums*
40 oz water
12 oz Marsala or dry red wine
6 oz lemon juice
5 oz vegetable oil
1/2 cup grated lemon peel
1 oz sugar
To Taste salt & pepper
1 1/2 tsp cinnamon
1 1/2 tsp ground allspice
1 1/2 tsp ground cloves
No-stick cooking spray
25 each salmon steaks (about 6 ounces each)
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsIn a saucepan, bring dried plums and water to a boil. Reduce heat; cover and simmer 20 minutes. Using slotted spoon, transfer dried plums to food processor, reserving cooking liquid. Add some 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. Return to saucepan; simmer over medium-low heat 10 minutes. Set aside. Meanwhile, grill salmon over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 7 to 11 minutes 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 minutes or until fish is cooked to desired doneness, without turning. Proceed as above.
Recipe created by Joyce Goldstein.
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