Salmon Fillets with Shiitake Zinfandel Butter

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Salmon Fillets with Shiitake Zinfandel Butter
Salmon Fillets with Shiitake Zinfandel Butter
1/2 cup Ravenswood Old Vine Zinfandel
1/2 cup shiitake mushrooms coarsely chopped
2 tbsp. shallots coarsely chopped
2 tbsp. butter softened
1 tsp. fresh oregano chopped
Salt and pepper to taste freshly ground
4 salmon fillets
Prep time: 15 minutes, Cook time: 5 minutes for butter, plus salmon grilling time

Place wine, mushrooms and shallots in a small saucepan over high heat. Bring to a boil and continue cooking over high heat until almost all liquid is absorbed. Let cool to room temperature. Combine with butter in a small food processor until well blended; stir in oregano and season to taste with salt and pepper. Season salmon with salt and pepper; grill or broil until done. Serve with a dollop of Zinfandel butter.

Makes 4 servings.
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