Salmon Marsala

Holly Clegg
  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 241
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 65mg
  • Sodium 162mg
  • Carbohydrate 10g
  • Fiber 2g
  • Sugars 5g
  • Protein 27g