Salmon Marsala

  • 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. Heat oil and sauté onion, garlic, and mushrooms in a large nonstick skillet until veggies are tender.
  2. Cooking salmon for 4 minutes in skillet, and make sure to cook evenly on both sides. Mix together wine, broth and cornstarch in a small bowl.
  3. Add wine mixture to salmon just before it appears done. Gently stir until mixture thickens.

Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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