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Salmon & Spiced Marsala Plum Sauce

Salmon & Spiced Marsala Plum Sauce

Courtesy of California Dried Plum Board 8 Servings • 10 Min. Prep Time • 35 Min. Cook Time
Ingredients
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

Directions:

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.

Nutrition:

Calories: 506; Total Fat: 23g; Cholesterol: 112mg; Total Carbs: 38g; Fiber: 4g; Protein: 36g; Sodium: 245mg;

Wine Pairings:

Chardonnay, Pinot Grigio-Pinot Bianco, Blush Chablis
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