Free Recipe Pan-Fried Salmon W/red-Wine Vinegar, Mus
Recipe Type: F Recipes
Recipe Preparation: cook
Cooking Ingredients for Pan-Fried Salmon W/red-Wine Vinegar, Mus Recipe
1 tb Peanut oil
2 (5-ounce) salmon fillets;
-washed; patted dry
1/3 c Red-wine vinegar
8 md Mushrooms; sliced
1-1/2 tb Butter
Pan-Fried Salmon W/red-Wine Vinegar, Mus Preparation
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.
Recipe Serves: 2
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