Pan-Fried Coho Salmon with Plum Wine

Preparation info
  • Serves


    as a Main Course
    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

Coho salmon is a small, often farmed salmon with finely textured pink meat and a delicate flavor. The individual butterflied fish makes a very pretty presentation, and the nuances given the dish by wine, lime, and ginger are memorable. If Coho salmon are not available, try substituting any small and delicate, very fresh fish, such as East Coast flounder or local trout.

This dish is simply done in under a half hour.