Preparation:
Melt 1 tablespoon 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 tablespoon 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 tablespoon 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. |
