• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Salmon Sauteed with Zinfandel Butter

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 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.

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