GRILLED SALMON WITH RED-WINE BUTTER

GRILLED SALMON WITH RED-WINE BUTTER image

Yield 2

Number Of Ingredients 9

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1 shallot minced
1/2 cup red wine
1/4 balsamic vinegar
1/2 stick salted butter, softened for an hour at room temperature
1 1/2 tsp fresh thyme leaves
Salt and fresh cracked pepper to taste
2 filets of salmon (wild)
6 oz each
Olive oil

Steps:

Combine he shallot, wine, and balsamic vinegar in a saucepan over med-low heat and cook until the liquid is reduced by half, about 10 minutes. Allow the wine reduction to cool and then add the butter, along with the thyme and a few pinches of fresh cracked pepper. Use a spatula to thoroughly mix the ingredients, and then scoop the mixture onto a sheet of plastic wrap. Roll it up, twist the ends to form a log, and store that in the freezer while you cook the fish. (you can do these first steps ahead of time. The wine butter will keep for 2 weeks in the fridge.) Preheat a grill or grill pan on medium high. Rub the salmon with olive oil, salt, and pepper, and lay the fish, skin side down, on the grill. Cook it for 4 to 5 minutes, flip, and cook it 2 to 3 minutes longer for medium. Serve the hot salmon with a slice of the red wine butter melted on top.