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Salmon Sauteed With Zinfandel Butter

Salmon Sauteed With Zinfandel Butter recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 99.4
Dietary: Gluten-free
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
  • 1/4 cup Butter or Margarine
  • 1/4 pound Common Mushrooms; thinly
Directions
  1. 1
    Thinly slice 1/4 pound of common mushrooms (or Angel Trumpet mushrooms) and finely chop 2 tablespoons of shallots.
  2. 2
    Pat 3/4 pound of skinless, boneless salmon fillets dry with paper towels and cut into two equal pieces.
  3. 3
    Melt 1 tablespoon of butter in a 10-12 inch frying pan over medium-high heat.
  4. 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. 5
    Remove the cooked mushrooms from the pan and set aside on a plate.
  6. 6
    Add 1 more tablespoon of butter to the hot pan, swirling until melted.
  7. 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. 8
    Remove the salmon from the pan and keep warm.
  9. 9
    In the same frying pan, combine the chopped shallots and 2/3 cup of Zinfandel wine.
  10. 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. 11
    Reduce the heat to low.
  12. 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. 13
    Place the salmon on 2 warm dinner plates; top with the sautéed mushrooms and fresh chives.
  14. 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
Read it online: https://www.chefs-mate.com/recipe/salmon-sauteed-with-zinfandel-butter/