Title: Salmon in Red Wine with Apricots
Categories: Seafood
Yield: 4 Servings

2	tb	Vegetable oil
1/4	c	All-purpose flour
1 1/4	lb	Salmon fillets
1	c	Dry red wine
1/2	c	Fish stock
		Salt; to taste
		Freshly ground pepper to taste
1	c	Dried apricots
2	tb	Unsalted butter

PREHEAT OVEN TO 375F. 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 1/2-inch slices, arrange on a serving platter and spoon over the sauce.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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