Marsala is a wine named after the Sicilian town from where it originated.
While the natives of Marsala sometimes drink their eponymous wine, most is fortified — like Port, Madeira, or Sherry — for export.
Our recipe is a variation on chicken marsala, an Italian-American dish that — in addition to Marsala wine — typically features mushrooms.
Like piccata dishes, Marsala recipes are considered a type of scaloppini, which feature breaded cuts of chicken, veal, or fish.
Instead of wheat flour, you can coat the salmon with chickpea flour to eliminate gluten and make it a bit healthier.
Wild Salmon Marsala
Prep time 10 minutes; Cook time 20 minutes
- 4 wild samon fillets (4 to 6 oz. each; sockeye, king, or silver)
- Salt and pepper, to taste
- 2 cups whole white wheat flour or gluten-free chickpea flour*
- 1/2 cup organic extra-virgin olive oil
- 1 cup Marsala wine
- 2 cups mushrooms, sliced
- 2 cups salmon broth, organic chicken bone broth or chicken stock
- 2 teaspoons fresh thyme
- 2 Tablespoons cold butter
- 4 fresh thyme sprigs, for garnish
*Whole white wheat flour and chickpea (garbanzo bean) flour is available at many natural food and online stores. Brands of chickpea flour include Bob’s Red Mill, King Arthur, and Vedica Organics.
- 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.