Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter or margarine
     1/4  pound         common mushrooms -- thinly
                        or
     1/4  pound         angel trumpet mushrooms
     3/4  pound         salmon fillet -- skinless and
                        cut into 2 pieces
   2      tablespoons   shallots -- finely chopped
     2/3  cup           zinfandel wine
                        chives for garnish

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.