Salmon Sauteed with Zinfandel Butter

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.