8 salmon steaks (about 6 oz. each) 1 lb. (about 2 1/2 c.) pitted dried plums 2 c. water 1/2 c. Marsala or dry red wine 1/4 c. lemon juice 3 Tbsp. vegetable oil 2 Tbsp. grated lemon peel 1 Tbsp. sugar 1/2 tsp. pepper 1/4 tsp. salt 1/8 tsp. ground cinnamon 1/8 tsp. ground allspice 1/8 tsp. ground cloves Non-stick cooking spray
What to do:
1. In small saucepan, bring dried plums and water to a boil. Reduce heat; cover and simmer 20 min. 2. Using slotted spoon, transfer dried plums to food processor, reserving cooking liquid. Add 1 c. of the cooking liquid (adding additional water, if necessary), wine, lemon juice, oil, lemon peel, sugar, pepper, salt, cinnamon, allspice and cloves to food processor; process until smooth. 3. Return to saucepan; simmer over medium-low heat 10 min. Set aside. 4. Meanwhile, grill salmon over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 7 to 11 min. 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 of broiler pan. Broil 3 to 4 inches from heat 6 to 8 min. or until fish is cooked to desired doneness, without turning. Proceed as above.
