COOPERATIVE KITCHEN

Salmon Marsala

recipe courtesy of Family Features

Ingredients:

4 Alaska salmon fillets (4-6 oz. each)
salt and pepper, to taste
2 cups flour
½ cup olive oil
1 cup Marsala wine
2 cups mushrooms, sliced
2 cups chicken stock
2 teaspoons fresh thyme
2 tablespoons cold butter
4 fresh thyme sprigs, for garnish

Directions:

Season salmon fillets with salt and pepper, to taste. On plate, season flour with salt and pepper, to taste. Dredge both sides of each salmon fillet in seasoned flour, shaking off excess. Heat large sauté pan and add olive oil. Then place each piece of salmon in pan. Cook for 2-4 minutes, turn fillets over and cook until almost done. Remove fillets from pan; set aside. Off heat, add wine to pan, scraping bits off the bottom. Return pan to heat and add mushrooms. Season with salt and pepper, to taste, and cook for 1 minute. Add stock and thyme, and let liquid reduce by half. Return salmon fillets to pan. Cook, while basting fish, until fillets are heated through. Remove fillets to 4 serving plates. Return pan to heat, add cold butter and swirl until incorporated and sauce slightly thickens. Remove from heat and divide sauce evenly over salmon fillets. Garnish each plate with 1 thyme sprig, if desired.

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