Salmon Sauteed With Zinfandel Butter

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Servings: 2 Difficulty: Advanced
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Pan-seared salmon fillets finished with a rich, fruity Zinfandel reduction and saut&# 195;©ed mushrooms.
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This elegant yet simple dish transforms humble salmon into a restaurant-quality meal. The flaky, tender fish is pan-seared to golden perfection and bathed in a luxurious sauce made from reduced Zinfandel wine and creamy butter. Earthy, thinly sliced mushrooms add texture and depth, while fresh chives provide a bright, herbal finish. ItâÂÂs an ideal choice for a romantic dinner or a sophisticated weeknight supper. The sweet-tart notes of the wine cut through the richness of the butter, creating a balanced and satisfying flavor profile that pairs beautifully with crusty bread or roasted vegetables.

Salmon Sauteed With Zinfandel Butter recipe image
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Salmon Sauteed With Zinfandel Butter

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 99.4

Description

This elegant yet simple dish transforms humble salmon into a restaurant-quality meal. The flaky, tender fish is pan-seared to golden perfection and bathed in a luxurious sauce made from reduced Zinfandel wine and creamy butter. Earthy, thinly sliced mushrooms add texture and depth, while fresh chives provide a bright, herbal finish. ItâÂÂs an ideal choice for a romantic dinner or a sophisticated weeknight supper. The sweet-tart notes of the wine cut through the richness of the butter, creating a balanced and satisfying flavor profile that pairs beautifully with crusty bread or roasted vegetables.

Ingredients

Directions

  1. Thinly slice 1/4 pound of common mushrooms (or Angel Trumpet mushrooms) and finely chop 2 tablespoons of shallots.
  2. Pat 3/4 pound of skinless, boneless salmon fillets dry with paper towels and cut into two equal pieces.
  3. Melt 1 tablespoon of butter in a 10-12 inch frying pan over medium-high heat.
  4. Add the sliced mushrooms to the pan and cook, stirring often, until lightly browned and the liquid has evaporated, about 6-9 minutes.
  5. Remove the cooked mushrooms from the pan and set aside on a plate.
  6. Add 1 more tablespoon of butter to the hot pan, swirling until melted.
  7. Place the salmon fillets in the pan and cook, turning once, until the fish is just slightly translucent or wet in the thickest part (cut to test), about 7-10 minutes total.
  8. Remove the salmon from the pan and keep warm.
  9. In the same frying pan, combine the chopped shallots and 2/3 cup of Zinfandel wine.
  10. Bring the mixture to a boil over high heat; continue to boil, uncovered, until reduced to about 1/2 cup, approximately 4 minutes.
  11. Reduce the heat to low.
  12. Add the remaining 2 tablespoons of butter in one chunk and stir constantly until the butter is melted and the sauce is smooth.
  13. Place the salmon on 2 warm dinner plates; top with the sautéed mushrooms and fresh chives.
  14. Spoon the Zinfandel butter sauce over and around the salmon.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 99.4kcal
% Daily Value *
Total Fat 10.4g16%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 155.2mg7%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.3g2%
Sugars 0.6g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, zinfandel, butter sauce, mushrooms, pan seared, wine reduction, dinner, quick meal, seafood, chives, shallots, easy recipe, date night, healthy fats, protein
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