Salmon Marsala
Sounds fancy but I promise you it’s really simple and absolutely delicious. If you love mushrooms this is the recipe for you.Â
I usually make this for special occasions, like fun guests for Friday night dinner or #jewishholiday meals. But the truth is, I should be making this more often, it’s too good not too!Â
Ingredients
Salmon Fillet, skin on
Oil
3 cloves @kosher_taste peeled garlic
Salt & pepper
2 pints sliced Shitaki Mushrooms
2 tsp. Sweet paprika
1 tsp. Smoked paprika
2 tsp. Dried parsley
1 tsp. Onion salt
1 tsp. Garlic powder
1/2 cup dry white wine
1/4 cup mayonnaise
1 tbsp. Maple syrup
Instructions
In your largest frying pan, heat your oil (you really want to have a nice layer of oil at the bottom) and add your garlic cloves.Â
Season your salmon with a little salt and pepper.Â
Then add your salmon skin side up to your hot pan. Pan sear the top and bottom till bot gets crispy about 4-5 minutes each side.Â
Remove the salmon and the garlic from the pan.Â
Let the salmon rest, it’s still cooking as it sits on the counter.Â
Now add your mushrooms to that hot pan. Spread the mushrooms out so they should be as flat in the pan as possible. You really don’t want them on top of each other.Â
Let them cook for 5-7 minutes like that.Â
Then, add all your spices, and mix. Then spread them out again and let cook for another 2-4 minutes.Â
Add your white wine, deglaze your pan and let the wine cook for a few minutes and reduce. Then add the mayo and maple syrup and mix very well.Â
Make room in the pan for your salmon. Place skin side down and then baste with the mushroom sauce. Let salmon cook for another 6-8 minutes till just cooked and ready to eat.Â
You can cover the salmon with a lid to help the cooking if needed.Â
Remove and serve.Â