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.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 19 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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