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Receta Salmon Sauteed With Zinfandel Butter
by Global Cookbook

Salmon Sauteed With Zinfandel Butter
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Ingredientes

  • 1/4 c. Butter or possibly Margarine
  • 1/4 lb Common Mushrooms, thinly sliced or possibly
  • 1/4 lb Angel Trumpet Mushrooms
  • 3/4 lb Salmon Fillet, skinless and boneless, cut into 2 pcs
  • 2 Tbsp. Shallots, finely minced
  • 2/3 c. Zinfandel Wine
  •     Chives for garnish

Direcciones

  1. Heat 1 tb of the butter in a 10-12" frying pan over medium-high heat. Add in mushrooms and cook, stirring often, till they are lightly browned and liquid has evaporated, 6-9 min. Remove from pan and set aside. Add in 1 more tb butter to pan, swirling till melted. Add in salmon and cook, turning once, till fish is just slightly translucent/soft or possibly wet in thickest part (cut to test,) 7-10 min total. Remove from pan and keep hot.
  2. In frying pan, combine shallots and Zinfandel. Bring to a boil over high heat; continue to boil, uncovered, till mix is reduced to about 1/2 c., about 4 min. Reduce heat to low. Add in remaining 2 tb butter in one chunk and heat, stirring, till butter is melted and sauce is smooth.
  3. Place salmon on 2 hot dinner plates; top with mushrooms and chives. Spoon sauce over and around salmon.