Title: Pan-Fried Salmon W/red-Wine Vinegar, Mus
Categories: Fish
Yield: 2 Servings

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

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

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RECIPE ARCHIVE - 19 MARCH 1996

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