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 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
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 138 (96%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 142mg||5 %|
|Potassium 18.1mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0.1g||0 %|
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Calories per serving: 144
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