Cook king salmon, lightly dredged in flour and then make a tasty pan sauce using Marsala wine and chicken stock for a hearty, satisfying meal.
This recipe is courtesy of Sitka Salmon Shares.
Season salmon fillets with salt and pepper. Place the flour on a plate.
Dredge both sides of each fillet in the flour, shaking off the excess flour.
Heat a large sauté pan, add the olive oil, then place each piece of salmon into the pan.
Cook for 2 to 4 minutes, turn the fillets over, and cook until almost done. Remove fillets from pan; set aside.
Off the heat, carefully add the Marsala wine to the pan, scraping the bits off the bottom.
Return pan to the heat, and add the mushrooms.
Season with salt and pepper, and cook for 1 minute. Add the stock and thyme, and let the liquid reduce by one-half.
Return the fillets to the pan. Cook, while basting the fish, until the fillets are heated through.
Place the fillets on four serving plates.
Return the pan to heat, add the cold butter and swirl until it is incorporated and the sauce slightly thickens.
Remove from heat and divide sauce evenly over the fillets. Garnish each plate with thyme sprig, if desired.