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Salmon & Spiced Marsala Plum Sauce
Courtesy of California Dried Plum Board
Servings: 8
Prep Time: 10 Min.
Cook Time: 35 Min.
What you need:
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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
What to do:
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.
Wine pairings:
Chardonnay, Pinot Grigio-Pinot Bianco, Blush Chablis
Nutritional information:
Calories: 506;   Total Fat: 23g;   Cholesterol: 112mg;   Total Carbs: 38g;   Fiber: 4g;   Protein: 36g;   Sodium: 245mg;  
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