INGREDIENTS:
>   4 EACH SALMON FILET
>   ¼ CUP SEASONED FLOUR
     (SALT AND PEPPER TO TASTE)
>   2 OZS. EXTRA VIRGIN OLIVE OIL
>   1 TBL. CHOPPED FRESH GARLIC

>   4 OZS. MARSALA WINE
>   1 OZ. DRIED PORCINI MUSHROOMS
     (RE-HYDRATE IN HOT WATER OR SHERRY)
>   2 OZS. SLICED WHITE MUSHROOMS
>   2 OZS. HEAVY CREAM


PROCEDURE:
PREHEAT OVEN TO 350 DEGREES

HEAT A LARGE SAUTE PAN OVER MEDIUM HIGH HEAT

LIGHTLY COAT SALMON FILETS ON BOTH SIDES WITH SEASONED FLOUR.

ADD OLIVE OIL TO SAUTE PAN AND CAREFULLY PLACE SALMON INTO PAN WITH THE MEAT SIDE DOWN.

TURN HEAT DOWN TO MEDIUM AND COOK SALMON FOR ABOUT 3 MINUTES ON THE FIRST SIDE. GENTLY TURN THE SALMON OVER. COOK FOR ABOUT A MINUTE ON THE SECOND SIDE, REMOVE TO AN OVEN SAFE PAN AND PUT INTO THE OVEN.

ADD THE GARLIC TO THE SAUTE PAN AND COOK UNTIL SOFT, ADD THE MARSALA AND MUSHROOMS.

WHEN THE MARSALA IS REDUCED BY TWO-THIRDS, ADD THE HEAVY CREAM AND SLOWLY REDUCE UNTIL SAUCE IS SLIGHTLY THICKENED.


TO SERVE:
PLACE SALMON FILETS OVER WARM POLENTA AND POUR MUSHROOM, MARSALA SAUCE OVER THE TOP.

GARNISH WITH ASPARAGUS SPEARS WRAPPED WITH THINLY SLICED PROSCIUTTO.


POLENTA INGREDIENTS:
>   3 CUPS WATER
>   1 CUP POLENTA
>   SALT AND PEPPER TO TASTE
>   1 TBL BUTTER
>   ¼ CUP SHREDDED PARMESAN CHEESE
>   3 TBLS. HEAVY CREAM


POLENTA PROCEDURE:
BRING WATER TO A BOIL, ADD REMAINING INGREDIENTS, IN ORDER. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE IS THICKENED AND FAIRLY SMOOTH.

POUR INTO A SHALLOW DISH, SHOULD BE ABOOUT ¾ OF AN INCH DEEP. REFRIGERATE UNTIL COMPLETELY COOL. CUT INTO FOUR SERVINGS.