Ingredients:

2 tb Vegetable oil
1 c Dried apricots
to taste
Freshly ground pepper
Salt; to taste
1/2 c Fish stock
1 c Dry red wine
1 1/4 lb Salmon fillets
1/4 c All-purpose flour
2 tb Unsalted butter

Method:

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.