Ingredients

  • 1 cup full-bodied dry red wine such as CÙtes du RhÙne
  • cup finely chopped shallots (3 to 4)
  • ½ cup fresh orange juice
  • ¼ cup balsamic vinegar
  • 1 teaspoon tomato paste
  • 1 Turkish or 1/2 California bay leaf
  • 1 teaspoon finely grated fresh orange zest
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 (1-inch-thick) salmon steaks (each about 1/2 lb)
  • 2 tablespoons olive oil

Directions

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 1/3 cup, 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 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.

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

Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil 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.

Notes

Leftover red-wine butter can be chilled, covered, up to 3 days or frozen up to 2 weeks.

Categories
Fish, Healthy, Low Cholesterol, Low Fat, Seafood
MacGourmet downloadSalmon Steaks with Red Wine Butter. To import, drag image to your MacGourmet recipe box.

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