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Ingredientes
- 1 Tbsp. Peanut oil
- 2 x (5-oz) salmon fillets, washed, patted dry
- Â Â Salt, pepper
- 1/3 c. Red-wine vinegar
- 8 med Mushrooms, sliced
- 1Â 1/2 Tbsp. Butter
Direcciones
- 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 vinegar's acidity works especially well with fish, such as bass, halibut, snapper and salmon. Balsamic vinegar can be substituted here, if you like.
- 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 till well browned on under side, about 4 min. Gently turn with spatula. Cook, covered, till salmon is just done. Timing will depend on thickness of fish.
- Transfer fish to 2 hot dinner plates. Place plates in hot oven while finishing sauce.
- Pour vinegar into skillet. Stir well with wooden spoon. Add in mushrooms.
- Simmer till mushrooms are just tender, about 3 min. Remove from heat.
- Stir in butter till melted. Adjust seasonings to taste. Spoon over fish.
- Serve immediately.
- Makes 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 2 servings | |
| Calories 159 | |
| Calories from Fat 138 | 87% |
| Total Fat 15.63g | 20% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 68mg | 3% |
| Potassium 240mg | 7% |
| Total Carbs 2.4g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.16g | 1% |
| Protein 2.26g | 4% |
