Salmon Fillets with Shiitake Zinfandel Butter
Recipe Center

Salmon Fillets with Shiitake Zinfandel Butter
Salmon Fillets with Shiitake Zinfandel Butter
1/2 cup Ravenswood Old Vine Zinfandel
1/2 cup coarsely chopped shiitake mushrooms
2 tbsp. coarsely chopped shallots
2 tbsp. butter, softened
1 tsp. chopped fresh oregano
Salt and freshly ground pepper to taste
4 salmon fillets

Prep: 15 minutes, Cook: 5 minutes for butter, plus salmon grilling time
Serves: 4

1. 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.

2. Combine with butter in a small food processor until well blended; stir in oregano and season to taste with salt and pepper.

3. Season salmon with salt and pepper; grill or broil until done. Serve with a dollop of Zinfandel butter.

Nutritional Information:
490 calories, 45 g protein, 29 g total fat (9 g sat., 0 g trans), 4 g carbohydrate, 1 g fiber, 0 g sugar, 160 mg cholesterol, 220 mg sodium, 12 points