Salmon Steaks with Red-Wine Butter

Ingredients for Salmon Steaks with Red-Wine Butter

• 240ml full-bodied dry red wine such as Côtes du Rhône

• 40g finely chopped shallots (3 to 4)

• 120ml fresh orange juice

• 60ml balsamic vinegar

• 1 teaspoon tomato paste

• 1 Turkish or 1/2 California bay leaf

• 1 teaspoon finely grated fresh orange zest

• 1 stick (110g ) unsalted butter, softened

• 1 teaspoon salt

• 1/4 teaspoons black pepper

• 4 (1-inch-thick) salmon steaks (each about 1/2 lb)

• 2 tablespoons olive oil

How to make Salmon Steaks with Red-Wine Butter

Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 80ml , about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoons salt, and 1/8 teaspoons pepper with a rubber spatula until incorporated.

Preheat grill. Line rack of a grill pan with foil.

Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoons salt and 1/8 teaspoons pepper. Grill fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.

Top each steak with 1 to 2 tablespoons red-wine butter.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.