Salmon Medallions in Zinfandel

A good dish for a lighthearted Saturday night with friends. The red wine-salmon combination has been a classic one for centuries in European cookery. Zinfandel is perfect with salmon but Pinot Noir, a lighter Cabernet, or Syrah will do just as well. If butter is not on your list of indulgences, replace it with pure olive oil. The salmon steaks need not necessarily be turned into medallions, but the taste of the sauce is more refined if they are, because there is no contact of the sauce with