| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Cyberealm, Kooknet |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 at www.synapse.com/~gemini
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