Receta Love is in the air with Holly Clegg’s Salmon Marsala
Love is in the air with Holly Clegg’s Salmon Marsala
In today’s guest post, Holly Clegg shares a romantic – and healthy - Valentine’s Day meal for you and your sweetie.
A Valentine’s Day dish for the heart
Valentine’s Day is around the corner and love is in the air. Want a sultry dish that will have your sweetheart swooning? If you’ve never cooked salmon before, this quick and easy Salmon Marsala is a mouth-watering dish that is not only delicious, but good for you, too. Salmon is chocked full of heart healthy omega 3 fatty acids so you can love your honey’s heart inside and out!
You can find more of Holly’s recipes on The Healthy Cooking Blog.
Salmon Marsala
From Too Hot in the Kitchen: Secrets To Sizzle At Any Age
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
Ingredients:
- 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
Directions:
In large nonstick skillet, heat oil and sauté onion, garlic, and mushrooms until tender.
Add salmon to skillet, cooking 4 minutes, turn onto other side. Meanwhile, in small bowl, mix together wine, broth and cornstarch.
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
Weight Watchers POINTS = 5
This Mama’s tips
If you have a food sensitivity to corn products, like cornstarch, use tapioca or potato starch instead. Both work just as well as cornstarch.
You can also use a buttery spread like I Can’t Believe It’s Not Butter instead of olive oil.
Recipes and pictures supplied by Holly Clegg and used with her permission.