Salmon In Red Wine With Apricots Recipe
2 tbsp vegetable oil
1/4 cup all-purpose flour
1 1/4 lb salmon fillets
1 cup dry red wine
1/2 cup fish stock
1 salt, to taste
1 freshly ground pepper to taste
1 cup dried apricots
2 tbsp unsalted butter
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.
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