| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Sami | Fish | 2 | Servings |
INGREDIENTS
| 1 | tb | Peanut oil |
| 2 | (5-ounce) salmon fillets; washed; patted dry | |
| Salt; pepper | ||
| 1/3 | c | Red-wine vinegar |
| 8 | md | Mushrooms; sliced |
| 1 1/2 | tb | Butter |
INSTRUCTIONS
submitted by: Berry@in.on.ca (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@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 19 MARCH 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”