Preparation / Directions:
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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