Recipe - Salmon Sauteed With Zinfandel Butter

One fourth cup Butter or Margarine
One fourth pound Common Mushrooms; thinly
cut or sliced up or
One fourth pound Angel Trumpet Mushrooms
Three fourths pound Salmon Fillet; skinless and
boneless, cut into 2 pieces
2 tablespoon Shallots; finely chopped
2/3 cup Zinfandel Wine
Chives for garnish

Melt 1 tablespoon of the butter in a 1012" frying pan over mediumhigh heat. Add
mushrooms and cook, stirring often, until they are lightly browned and
liquid has evaporated, 69 minutes. Remove from pan and set aside. Add 1
more tablespoon 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,) 710 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 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini