Salmon Sauteed With Zinfandel Butter

* Exported from MasterCook *

SALMON SAUTEED WITH ZINFANDEL BUTTER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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