*  Exported from  MasterCook  *

                   SALMON SAUTEED WITH ZINFANDEL BUTTER

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   c            Butter or Margarine
     1/4   lb           Common Mushrooms -- thinly
                        -sliced or
     1/4   lb           Angel Trumpet Mushrooms
     3/4   lb           Salmon Fillet -- skinless and
                        -boneless, cut into 2 pieces
   2       tb           Shallots -- finely chopped
     2/3   c            Zinfandel Wine
                        Chives for garnish

  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 1/2 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: 5.6 g, Sodium: 317 mg, Cholesterol: 156
  mg.
  
  Source: Unknown Typed by Katherine Smith
 


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