SALMON WITH SPICED MARSALA PLUM SAUCE
Prep Time: 10 minutes
• 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)
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.
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)
% of Calories from Fat 41%
California Dried Plum Board - www.californiadriedplums.org
Recipe created by Joyce Goldstein.