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SALMON WITH SPICED MARSALA PLUM SAUCE

Prep Time: 10 minutes
Servings: 8

Ingredients

• 1 pound (about 2½ 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 sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• No-stick cooking spray
• 8 salmon steaks (about 6 ounces each)
 

Preparation

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 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.

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)
Calories  506 
Cholesterol  112mg 
% of Calories from Fat  41% 
Fat  23g 
Sodium  245mg 
Carbohydrates  38g 
Protein  36g 
Fiber  4g 
 

California Dried Plum Board - www.californiadriedplums.org
Recipe created by Joyce Goldstein.