Salmon sauteed with zinfandel butter
Yield: 2 Servings
Ingredients:
- 1/4 c Butter or Margarine
- 1/4 lb Common Mushrooms; thinly -sliced or
- 1/4 lb Angel Trumpet Mushrooms
- 3/4 lb Salmon Fillet; skinless and -boneless cut into 2 pieces
- 2 tb Shallots; finely chopped
- 2/3 c Zinfandel Wine
Instructions:
Chives for garnish Melt 1 tb of the butter in a 10-12" frying pan over medium-high heat. Add mushrooms and cook stirring often until they are lightly browned and liquid has evaporated 6-9 minutes. Remove from pan and set aside. Add 1 more tb butter to pan swirling until melted. Add salmon and cook turning once until fish is just slightly translucent or wet in thickest part (cut to test ) 7-10 minutes total. Remove from pan and keep warm. In frying pan combine shallots and Zinfandel. Bring to a boil over high heat; continue to boil uncovered until mixture is reduced to about 1/2 cup about 4 minutes. Reduce heat to low. Add remaining 2 tb butter in one chunk and heat stirring until butter is melted and sauce is smooth. Place salmon on 2 warm dinner plates; top with mushrooms and chives. Spoon sauce over and around salmon. Per Serving: Calories: 472 Protein: 36 g Fat: 34 g Carbohydrate: 5.6 g Sodium: 317 mg Cholesterol: 156 mg. Source: Unknown Typed by Katherine Smith
