To their delight, Dr. and Mrs. Baughman have been given permission to publish some of Holly Clegg’s amazing recipes. In Dr. Baughman’s next newsletter, he will feature Salmon Marsala from her book, Too Hot in the Kitchen.
In 2011, Holly has been featured in USA Today, Country Living Magazine and First for Women. She was also recognized as one of the Top Lousisiana Chefs of 2011 by the ACF of New Orleans. Holly has also released a phone app, Mobile Rush-Hour Recipes for iPhone, ipad, Blackberry and smart phone application, which brings her signature recipes to your fingertips.
With nearly 1 million books sold, Holly reigns supreme when it comes to helping today’s busy person cook everyday meals that are fast and fit into an overall healthy lifestyle. And now we’re going to preview the latest version of her Salmon Marsala, which you’ll also find in Dr. Baughman’s timely and important quarterly ezine.
Looking to impress, but no time to cook? Salmon with Marsala wine and mushrooms have a sophisticated earthly flavor in this easy recipe.
Makes 4 servings
1 tablespoons olive oil
1 onion, thinly sliced
1 teaspoon minced garlic
1/2 pound sliced mushrooms
4 (4-ounce) skinless salmon fillets
1/3 cup Holland House 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.
Nutritional information per serving:
Calories 241 Calories from fat 30% Fat 8g Saturated Fat 1g Cholesterol 65mg Sodium 162mg Carbohydrate 10g Dietary Fiber 2g Sugars 5g Protein 27g Dietary Exchanges: 1/2 other carbohydrate, 3 lean meat