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Wild Salmon Marsala

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.
Yield: Serves 4
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Additional:
Ingredients
2 cups salmon broth, organic chicken bone broth or chicken stock
Salt and pepper, to taste
2 cups whole white wheat flour or gluten-free chickpea flour
1 cup Marsala wine
2 cups mushrooms, sliced
2 teaspoons fresh thyme
2 tablespoons cold butter
4 fresh thyme sprigs, for garnish
Preparation
1.  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.
2.  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.
3.  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.
4.  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.
5.  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.
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