Categories: Fish/sea 
      Yield: 4 servings 
  
      2 tb Vegetable oil                            Salt; to taste 
    1/4 c  All-purpose flour                        Freshly ground pepper 
  1 1/4 lb Salmon fillets                           -to taste 
      1 c  Dry red wine                        1 c  Dried apricots 
    1/2 c  Fish stock                          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. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK