Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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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