Servings: Serves 4
Note: When you're braising fish, you don't need to cover the pan since it cooks so fast. Other firm fish can be substituted for the salmon.
Put 1/8" olive oil (about 6 tablespoons) in a large (12") deep skillet over medium-high heat. Sprinkle fish with salt and pepper.
When oil is hot (if a pinch of flour is tossed in, it will sizzle) dredge fish in flour and brown each steak quickly, about 2 minutes per side. Work in batches to avoid crowding. When finished browning each piece, transfer fish to a plate. Pour off all but 2 tablespoons oil from pan and lower heat to medium.
Stir in garlic and onion, sprinkle with salt and pepper, and cook, stirring, until they begin to soften, about 2 minutes. Stir in wine, bring to a boil, and cook for 5 minutes; have at least 1 cup left in the pan to braise the fish. Add carrots, and cook, stirring occasionally, for about 2 minutes, just until they begin to get tender.
Stir in peas and return the fish to pan (it's okay to crowd), and top each with a slice of lemon. Bring liquid to a gentle bubble again and continue to cook until salmon is done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance). Adjust seasoning to taste; serve, garnished with mint, in shallow bowls with the cooking liquid poured over all.
From the February 2010 issue of O, The Oprah Magazine
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