| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish, Main dish | 4 | Servings | |
INGREDIENTS
| 2 | T | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 402
Calories From Fat: 172
Total Fat: 19.4g
Cholesterol: 48.2mg
Sodium: 2962.1mg
Potassium: 703.7mg
Carbohydrates: 26.6g
Fiber: 2.6g
Sugar: 17.4g
Protein: 28.6g