Name: Salmon in Red Wine with Apricots
Ingredients: 2 tb Vegetable oil; 1/4 c All-purpose flour; 1 1/4 lb Salmon fillets; 1 c Dry red wine; 1/2 c Fish stock; Salt; to taste; Freshly ground pepper to taste; 1 c Dried apricots; 2 tb Unsalted butter

It often astonishes me that I did not see the importance of meditation upon Scripture earlier in my Christian life. As the outward man is not fit for work for any length of time unless he eats, so it is with the inner man. What is the food for the inner man? Not prayer, but the Word of God – not the simple reading of the Word of God, so that it only passes through our minds, just as water runs through a pipe. No, we must consider what we read, ponder over it, and apply it to our hearts.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Fish, Main dish	4	Servings

INGREDIENTS

2	tb	Vegetable oil
1/4	c	All-purpose flour
1 1/4	lb	Salmon fillets
1	c	Dry red wine
1/2	c	Fish stock
		Salt; to taste
		Freshly ground pepper to taste
1	c	Dried apricots
2	tb	Unsalted butter

INSTRUCTIONS

PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking
off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting
pan over medium heat on the stove. Add the salmon and brown on all sides.
Remove to a plate and discard oil. Add the wine and stock to the skillet
and bring to a boil. Replace salmon in the skillet, add the apricots and
sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7
minutes. When done, transfer skillet to the stove top and remove the fish
to a carving board. Cook the liquid in the roasting pan over high heat,
stirring, until it thickens slightly. Remove from heat and whisk in the
butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter
and spoon over the sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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