Ingredients (Serves 4)
4 Alaska salmon fillets (4-6 ounces each)
salt and pepper, to taste
2 cups flour
1/2 cup olive oil
1 cup Marsala wine
2 cups mushrooms, sliced
2 cups chicken stock
2 teaspoons fresh thyme
2 tablespoons cold butter
4 fresh thyme sprigs, for garnish
Directions (Prep time: 10 minutes, Cook time: 20 minutes)
- Season salmon fillets with salt and pepper, to taste. On plate, season flour with salt and pepper, to taste and dredge both sides of each salmon fillet in the seasoned flour, shaking off excess.
- Heat a large sauté pan, add the olive oil, and place each piece of salmon in the pan. Cook for 2-4 minutes; turn fillets over and cook until almost done. Remove fillets from pan and set aside.
- Off heat, add wine to pan, scraping bits off the bottom. Return pan to heat and add mushrooms. Season with salt and pepper to taste and cook for 1 minute. Add stock and thyme, and let liquid reduce by half.
- Return salmon fillets to pan. Cook, while basting fish, until fillets are heated through. Remove fillets to 4 serving plates.
- Return pan to heat, add cold butter and swirl until incorporated and sauce slightly thickens. Remove from heat and divide sauce evenly over salmon fillets. Garnish each plate with 1 thyme sprig, if desired.