Healthy Recipes
Authored By:  Joyce Goldstein; courtesy of the California Dried Plum Board
Cinnamon, allspice and cloves are the secret to this excellent sauce.
Diet Types: Dairy Free, Wheat Free
  • 2 1/2 cups pitted dried plums
  • 2 cups water
  • 1/2 cup Marsala or dry red wine
  • 1/4 cup lemon juice
  • 3 tablespoons vegetable oil
  • 2 tablespoons grated lemon peel
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground all spice
  • 1/8 teaspoon ground cloves
  • no stick cooking spray
  • 8 salmon steaks, about 6 ounces each
  • Serves: 8
    Cooking Time: 30 minutes - one hour
    In small saucepan, bring dried plums and water to a boil. Reduce heat; cover and simmer 20 minutes. Using slotted spoon, transfer dried plums to food processor, reserving cooking liquid. Add 1 cup of the cooking liquid (adding add'l water, if necessary), wine, lemon juice, oil, lemon peel, sugar, pepper, salt,, cinnamon, allspice and cloves to food processor; process until smooth. Return to saucepan; simmer over medium-low heat 10 minutes. Set aside. Meanwhile, grill salmon over medium-hot coals (or broil on rack or broiler pan 3-4 inches from heat) 7-11 minutes or until fish is cooked to desired doneness, turning once. Serve with sauce. Tip: Salmon fillets with skin may be substituted for salmon steaks. Place salmon, skin sides down, on rack or broiler pan. Broil 3-4 inches from heat 6-8 minutes or until fish is cooked to desired doneness, without tuning. Proceed as above.

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