1 Salmon filets about 2 lbs, cut to serving size
1 medium onion, sliced
1/2 pound sliced mushrooms, baby portebellas
1 1/2 cups Sweet Marsala Wine
1 stick butter or margarine
1 cup flour
Remove skin from the filets and wash with cold water. Dry the filets with paper towels.
Heat the butter or margarine in a large skillet. Add the onion slices and mushroooms and saute till tender in the skillet uncovered.
Put the flour in a plastic bag, add the salmon filets and shake to coat the filets with flour.
Move onions and mushrooms to the side of the pan and add the salmon filets, skin side down.
Cook with medium heat for 5 minutes, turn the filets.
Add 1 cup the Marsala wine, reserving 1/2 cup, do not pour directly on the filets.
Cook the filets for 4 minutes uncovered on medium heat. Remove the filets.
Add the remaining 1/2 cup of Marsala wine and reduce the Marsala until thickened the pan.
Serve over wide Egg noodles. Serves four.