Salmon in Red Wine with Apricots
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
(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.