Salmon Marsala with Mushrooms and Brown Rice

Slice the mushrooms, and slice the garlic into thin slices.

Next, add the dashes of salt and pepper to the salmon on both sides if your salmon doesn’t have skin on it.

Set a skillet at medium heat and add 1 tablespoon of butter the skillet, reserving the other tablespoon of butter for later. Then add the sliced mushrooms and garlic and stir in with the butter.

Continue cooking until the mushrooms start to get brown (about 5 minutes). Keep an eye out so that the sliced garlic doesn’t get too brown. If it does, turn the heat down a bit and/or scoot the garlic to the outer sides of the pan with a wooden spoon.

Next, add the wine and remaining butter. Stir all of ingredients together.

Add the salmon fillets (skin side up if your fillets have skin on them). Cover the skillet with a lid. Let cook until the salmon flakes when tested with a fork (about 8 minutes depending on the thickness of the fillet).

Add the cooked brown rice to the serving dishes and top with the sunflower seeds (optional). Next, put the salmon fillets on top of the brown rice and top with the mushrooms.

To serve, drizzle the remaining juices from the skillet on top of the salmon.