Subj : St. Katherine 05
To   : All
From : Dave Drum
Date : Tue Mar 02 2021 21:02:06

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salmon Sauteed w/Zinfandel Butter
 Categories: Seafood, Mushrooms, Wine
      Yield: 2 Servings

    1/4 c  Butter
    1/4 lb Button mushrooms; slice thin
           +=OR=+
    1/4 lb Angel Trumpet mushrooms
    3/4 lb Salmon filet; skinned, boned
           - in 2 pieces
      2 tb Shallots; fine chopped
    2/3 c  Zinfandel wine
           Chives; 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.

  Typed by Katherine Smith

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

.... "Life is like a pastrami on rye with pickles." -- The Deli Lama

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