| 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.
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