Try this Pan-Fried Salmon W/red-Wine Vinegar, Mus recipe, or contribute your own.
Suggest a better descriptionsubmitted 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 | ||
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Calories: 144 | ||
Calories from Fat: 138 (96%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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