Salmon Marsala

  • Yield 4 servings

Looking to impress, but no time to cook? Salmon Marsala has a sophisticated earthy flavor.

Holly Clegg


1 tablespoon olive oil
1 -- onion, thinly sliced
1 teaspoon minced garlic
1/2 pound sliced mushrooms
4 -- (4-ounce) skinless salmon fillets
1/3 cup Marsala cooking wine
3/4 cup fat-free chicken broth
3 teaspoons cornstarch


  1. In large nonstick skillet, heat oil and sauté onion, garlic, and mushrooms until tender.
  2. Add salmon to skillet, cooking 4 minutes, turn onto other side. Meanwhile, in small bowl, mix together wine, broth and cornstarch.
  3. When salmon is almost done, add wine mixture to the salmon. Stir gently, as mixture thickens quickly.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.



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