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Receta Pan Fried Salmon With Red Wine Vinegar, Mus
by Global Cookbook

Pan Fried Salmon With Red Wine Vinegar, Mus
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Ingredientes

  • 1 Tbsp. Peanut oil
  • 2 x (5-oz) salmon fillets, washed, patted dry
  •     Salt, pepper
  • 1/3 c. Red-wine vinegar
  • 8 med Mushrooms, sliced
  • 1 1/2 Tbsp. Butter

Direcciones

  1. Pan-Fried Salmon With Red-Wine Vinegar And Mushrooms
  2. 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.
  3. 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.
  4. Transfer fish to 2 hot dinner plates. Place plates in hot oven while finishing sauce.
  5. Pour vinegar into skillet. Stir well with wooden spoon. Add in mushrooms.
  6. Simmer till mushrooms are just tender, about 3 min. Remove from heat.
  7. Stir in butter till melted. Adjust seasonings to taste. Spoon over fish.
  8. Serve immediately.
  9. Makes 2 servings.