Pan-fried Salmon W/red-wine Vinegar, Mus

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Sami	Fish	2	Servings

INGREDIENTS

1	T	Peanut oil
2		5-ounce salmon fillets
		washed patted dry
		Salt, pepper
1/3	c	Red-wine vinegar
8		Mushrooms, sliced
1 1/2	T	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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 159 Calories From Fat: 138 Total Fat: 15.6g Cholesterol: 22.9mg Sodium: 8mg Potassium: 247.1mg Carbohydrates: 2.5g Fiber: <1g Sugar: 1.4g Protein: 2.3g