Salmon and Spiced Marsala Plum Sauce
Recipe courtesy of California Dried Plum Board.
8 salmon steaks (about 6 ounces each)
1 pound (about 2 1/2 cups) pitted dried plums
2 cups water
1/2 cup Marsala or dry red wine
1/4 cup lemon juice
3 tablespoons vegetable oil
2 tablespoons grated lemon peel
1 tablespoon granulated sugar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Non-stick cooking spray
- In small 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 1 cup 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 plum mixture 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.
Makes 8 servings.
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.
Nutritional Information Per Serving (1/8 of recipe): Calories: 506; Total Fat: 23g; Cholesterol: 112mg; Total Carbs: 38g; Fiber: 4g; Protein: 36g; Sodium: 245mg.
Recipe and photograph courtesy of California Dried Plum Board.