Recipe - Salmon In Red Wine With Apricots

2 tablespoon Vegetable oil
One fourth cup Allpurpose flour
1 One fourth pound Salmon fillets
1 cup Dry red wine
One half cup Fish stock
Salt; to taste
Freshly ground pepper
to taste
1 cup Dried apricots
2 tablespoon Unsalted butter

PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking
off the excess. Heat the oil in a 12inch ovenproof 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 1/2inch slices, arrange on a serving platter
and spoon over the sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini