Pan-fried salmon w/red-wine vinegar, mus

Yield: 2 Servings

Measure Ingredient
1 tablespoon Peanut oil
2 \N (5-ounce) salmon fillets; washed; patted dry
\N \N Salt; pepper
⅓ cup Red-wine vinegar
8 mediums Mushrooms; sliced
1½ tablespoon Butter

submitted by: Berry@... (Berry, Guelph, Ontario, Canada) Pan-Fried Salmon With Red-Wine Vinegar And Mushrooms Vinegars are often used in place of wine to de-glaze a pan. In particular, the vinegar's acidity works especially well with fish, such as bass, halibut, snapper and salmon. Balsamic vinegar can be substituted here, if desired.

Heat oil in 10-inch non-stick skillet over medium-high heat. Sprinkle salmon with salt and pepper to taste. Place fillets in skillet, skin side up, and cook until well browned on under side, about 4 minutes. Gently turn with spatula. Cook, covered, until salmon is just done. Timing will depend on thickness of fish.

Transfer fish to 2 warm dinner plates. Place plates in warm oven while finishing sauce.

Pour vinegar into skillet. Stir well with wooden spoon. Add mushrooms.

Simmer until mushrooms are just tender, about 3 minutes. Remove from heat.

Stir in butter until melted. Adjust seasonings to taste. Spoon over fish.

Serve immediately. Makes 2 servings.




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