Free Recipe Salmon Sauteed with Zinfandel Butter
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Salmon Sauteed with Zinfandel Butter Recipe
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
Salmon Sauteed with Zinfandel Butter Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 2
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