Crispy Skin Salmon with Marsala Cream Sauce

Marsala is a medium to sweet Italian desert wine usually made from grapes grown in Western Sicily and gives a delicious flavour to any sauce.

This is a very simple sauce flavoured with garlic and the sweetness of Italian Marsala wine.

Crispy Skin Salmon with Marsala Cream Sauce

You will need

2 – Salmon Fillets

For the sauce

2 – Cloves of Garlic (finely chopped)

35 Ml - Marsala Wine

150 Ml - Single Cream

60 Gm - Butter

Melt 30 Gm of butter in a pan then season the skin side of the salmon with salt and pepper and place skin side down into the pan on a medium to high heat.
Let the salmon cook for about 10 minutes without moving it, then turn it over and let it cook through on a 

medium heat.

Set the salmon aside somewhere to keep warm while you make the sauce.

Melt the rest of the butter in the same pan add the garlic and fry for a couple of minutes then add the Marsala and cook off for about 5 minutes.

After the Marsala has cooked off add the cream and simmer on a low to medium heat for 10 minutes stirring well.

Pour over the salmon and serve with fresh vegetables and sauté potatoes.