Broiled Salmon with Marsala Sauce

From My Carolina Kitchen

1 1/2 pounds boneless fresh salmon fillets, preferably with the skin intact
2 to 3 teaspoons grape seed oil, or other neutral tasting oil 
Kosher salt or sea salt & freshly ground black pepper 

Cut the salmon into four pieces approximately the same size and weight. Put salmon on a plate, rub with oil, season with salt & pepper, and allow the salmon to sit at room temperature for 10 to 20 minutes. 

Preheat the broiler. Arrange the salmon in one layer, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the salmon under the broiler about six to seven inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If salmon starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook or the salmon will be dry. Allow to rest for a few minutes, then  serve with the Marsala sauce, recipe below. 

Marsala Sauce 
Slightly adapted from First Home Love Life, serves 4
Printable Recipe

2 tablespoons extra-virgin olive oil
2 tablespoons butter
8 ounces sliced baby bella mushrooms 
2 peeled and thinly sliced shallots
2 peeled and chopped garlic cloves
½ cup dry Marsala wine 
½ cup low-sodium, low fat chicken broth or homemade  
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
4 fresh thyme sprigs for garnish

Heat olive oil and butter in a 10” non-stick skillet over medium-low heat. Add the mushrooms and sauté, stirring occasionally until they have rendered their juices and are brown. Add shallots and garlic and cook for 1 – 2 minutes more, taking care that the shallots and garlic don’t burn. Add the Marsala wine and chicken broth. Using a wooden spoon, scrape up the fond (brown bits) from the bottom of the pan. Add the chopped fresh thyme, stir to incorporate, then cover the pan and let simmer for about 5 to 8 minutes more.  

If the sauce has not thickened to your liking, make a slurry of arrowroot (or cornstarch) and water and mix equal parts of arrowroot and cold water in a small dish using a spoon. Then stir the slurry into the sauce until the sauce is sufficiently thickened. Serve hot. This sauce goes well with pork, salmon or chicken. 

Adapted from Pierre Franey's 60 Minute Gourmet & First Home Love Life – serves 4 

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