Pan-Fried Salmon W/red-Wine Vinegar, Mus

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8 md Mushrooms; sliced
1/3 c Red-wine vinegar
1 1/2 tb Butter
2 (5-ounce) salmon fillets;
Salt; pepper
1 tb Peanut oil

Original recipe makes 2 Servings



submitted by: (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 vinegars 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 RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 19 MARCH 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

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