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Title: Salmon Sauteed with Zinfandel Butter
Categories: Fish Mushroom Salmon
Yield: 2 Servings
| 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 |
| 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
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