Salmon with Mushroom Marsala Sauce Recipe

Ingredients:

• 4 salmon fillets (4 - 6 ounces each)
• Kosher salt, to taste
• Pepper, to taste
• 2 tablespoons extra virgin olive oil
• 4 tablespoons cold unsalted butter, divided use
• 2 cups cremini mushrooms, sliced
• 1/4 cup shallot, minced
• 2 tablespoons all-purpose flour
• 1/2 cup dry Marsala wine
• 1 cup chicken broth
• 2 teaspoons chopped fresh thyme leaves, plus extra sprigs for garnish

Directions:

1. Pat salmon dry with paper towels. Season with salt and pepper, to taste.
2. Heat a large skillet over medium heat. Add olive oil and tilt pan to coat evenly. Place salmon fillets in pan, skin side up. Press down on fish to ensure a good sear. Cook 2 to 3 minutes. Flip and cook another 2 minutes, until almost cooked through. Remove fillets to a plate and set aside.
3. Return skillet to stovetop over medium heat. Add 2 tablespoons butter. Once melted, add mushrooms and shallot to pan. Cook, stirring occasionally, until mushrooms are golden, about 5 minutes.
4. Return fillets to skillet. Tilt pan and spoon sauce over fish. Heat until salmon is hot and cooked though.
5. To serve, transfer fillets to serving plates. Stir 2 tablespoons cold butter into sauce. Spoon mushroom sauce evenly over each fillet. Garnish with thyme sprigs, if desired.