Salmon in Red Wine with Apricots
Yield
4 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ¼ | pounds |
salmon fillets
|
|
| 1 | cup |
red wine
dry |
*
|
| ½ | cup |
fish stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
apricots
dried |
*
|
| 2 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
all-purpose flour
|
|
| 567 | g |
salmon fillets
|
|
| 237 | ml |
red wine
dry |
*
|
| 118 | ml |
fish stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
apricots
dried |
*
|
| 3E+1 | ml |
butter, unsalted
|
|
Directions
Preheat oven to 375℉ (190℃).
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 ½-inch slices, arrange on a serving platter and spoon over the sauce.
