Salmon Sauteed with Zinfandel Butter
Yield
2 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| ¼ | pound |
mushrooms
thinly sliced, or angel trumpet mushrooms |
|
| ¾ | pound |
salmon fillets
skinless, boneless, cut into 2 pieces |
|
| 2 | tablespoons |
shallots
finely chopped |
|
| ⅔ | cup |
wine
zinfandel |
*
|
| 1 | x |
chives
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 113.4 | g |
mushrooms
thinly sliced, or angel trumpet mushrooms |
|
| 340.2 | g |
salmon fillets
skinless, boneless, cut into 2 pieces |
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 158 | ml |
wine
zinfandel |
*
|
| 1 | x |
chives
for garnish |
*
|
Directions
Melt 1 tablespoon of the butter in a 10 to 12 inch frying pan over medium-high heat.
Add mushrooms and cook, stirring often, until they are lightly browned and liquid has evaporated, 6 to 9 minutes.
Remove from pan and set aside.
Add 1 more tablespoons 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 to 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 tablespoons 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.
