one pot caprese marsala salmon
Tomato Girl Summer in a high-protein, one skillet meal. Noice.
Ingredients
- 1 1/2 lb salmon
- 1/3 cup all purpose flour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup marsala wine
- 1/2 cup vegetable broth
- 1/2 cup heavy whipping cream
- 8 oz ball mozzarella cheese, torn
- 1 large heirloom tomato, thinly sliced
- 2 cups cherry tomatoes
- fresh basil, to serve
Instructions
- Preheat oven to 425 degrees.
- Pat the salmon filets very dry with paper towels. On a plate or in a shallow bowl, toss together the flour, smoked paprika, garlic and onion powders, Italian seasoning, and a pinch of salt and pepper.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Working one filet at a time, dredge the salmon thoroughly in the flour mixture, shaking excess back onto the plate. Place each coated filet into the skillet. Sear 3-4 minutes per side until crispy. Move onto a plate and keep warm.
- Toss the butter and garlic into the same pan and swirl the butter with a wooden spoon until melted, about 1 minute. Pour in the wine and simmer until reduced by half, scraping the bottom of the pan with your spoon to loosen charred crispy bits. Add the broth, heavy cream, and a pinch of salt and pepper. Simmer 4-5 minutes longer until slightly thickened.
- Slide the salmon filets back into the pan. Arrange the torn mozzarella overtop, then the heirloom tomato slices. Sprinkle the cherry tomatoes all around the pan. Bake 10-15 minutes until the cheese melts and the tiny tomatoes start to burst.
- Serve over rice, potatoes, or pasta with lots of fresh basil.