Salmon sauteed with zinfandel butter

2 servings

Ingredients

Quantity Ingredient
¼ cup Butter or Margarine
¼ pounds Common Mushrooms; thinly sliced or
¼ pounds Angel Trumpet Mushrooms
¾ pounds Salmon Fillet; skinless and boneless, cut into 2 pieces
2 tablespoons Shallots; finely chopped
⅔ cup Zinfandel Wine
Chives for garnish

Directions

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 ½ 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: 5⅗ g, Sodium: 317 mg, Cholesterol: 156 mg.

Source: Unknown Typed by Katherine Smith

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