Salmon & Spiced Marsala Plum Sauce
Courtesy of California Dried Plum Board 8 Servings • 10 Min. Prep Time • 35 Min. Cook TimeIngredients |
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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 |
Directions:
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.