Marsala Salmon with Mushrooms & Brown Rice

Just the smell of something cooking in Marsala wine reminds me of a fancy restaurant dish.

One of my favorite places to order Chicken Marsala is at Rosa’s Italian Restaurant located on the central California coast. 

The richness of the Marsala, with butter, garlic and mushrooms also tastes amazing with Salmon.

This is my new favorite salmon recipe and it tastes so delicious served over a bed of brown rice.

As an optional ingredient, toasted and shelled sunflower seeds were sprinkled over the brown rice just before topping it with the salmon, mushrooms and Marsala wine sauce.

Triple Yum.

This is easy to make, and the taste….is over the top.

Have a great weekend!

Let’s check out the main ingredients:

Here’s how to make it.

Slice the mushrooms…..

….and slice the garlic into thin slices.

Depending on where I buy the salmon, and what salmon looks the best vs. the price, I’m generally not picky if it has skin on it or not.

The skin is actually an added bonus for this recipe because it seems to seal in the flavor while the salmon is cooking skin side up.

Add a dash of salt to each piece of the salmon (just to the non-skin side if your fillets have skin on them).

Next, add a dash of pepper to each piece of the salmon (on both sides if your salmon doesn’t have skin on it).

I used coarse ground pepper because it looks so pretty on top of the salmon after it’s cooked.

Set a skillet at medium heat and add 1 tablespoon of butter the skillet (reserving the other tablespoon for later).

Then add the sliced mushrooms and garlic…..

…..and stir in with the butter.

Continue cooking until the mushrooms start to get brown (about 5 minutes).

Keep an eye out so that the sliced garlic doesn’t get too brown.  If it does, turn the heat down a bit and/or scoot the garlic to the outer sides of the pan with a wooden spoon.

Next, add the Marsala wine…

Stir the ingredients together.

….and then the rest of the butter.  Feel free to add more butter if you prefer.

Stir all of ingredients together.

Add the salmon fillets (skin side up if your fillets have skin on them).

Cover the skillet with a lid.

Let cook until the salmon flakes when tested with a fork (about 8 minutes depending on the thickness of the fillet).

Delish.

Add the cooked brown rice to the serving dishes and top with the sunflower seeds (optional).

Next, put the salmon fillets on top of the brown rice and top with the mushrooms.

Drizzle the remaining juices from the skillet on top of the salmon.

Enjoy!

So tasty.

A must try.