Salmon Sauteed With Zinfandel Butter

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter or margarine
1/4 lb	113g / 4oz	Common mushrooms - thinly
		Or
1/4 lb	113g / 4oz	Angel trumpet mushrooms
3/4 lb	340g / 11oz	Salmon fillet - skinless and
		Cut into 2 pieces
2 tablespoons	30ml	Shallots - finely chopped
2/3 cup	157ml	Zinfandel wine
		Chives for garnish

Recipe Instructions

Melt 1 tablespoon 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 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,) 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 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.

Source:
Fish, Complete Guide to Buying and Cooking/Mark Bittman

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