Title: Salmon sauteed with zinfandel butter
 Categories: Fish, Cyberealm, Kooknet
      Yield: 2 Servings
 
    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.