Salmon in red wine with apricots

• 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.
 
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