Combine the shallot, wine, and balsamic vinegar in a saucepan over medium-low heat and cook until the liquid is reuduced by half, about 10 minutes.
Allow the red wine reduction to cool, then add the butter, along with the thyme and a few pinches of fresh cracked pepper. Use a spatula to mix the ingredients thoroughly and then scoop the mixture onto a sheet of plastic wrap. Roll it up, twist the ends to form a log, and store in the freezer while you cook the fish. (You can do the first 2 steps ahead of time as wine butter will keep in the fridge for 2 weeks).
Preheat a grill or grill pan on medium-high heat. Rub the salmon with olive oil, add saltand pepper to taste and lay the fish, skin side down, on the grill. Cook for 4-5 minutes, flip, then cook for 2-3 minutes longer (for medium.)
Serve hot salmon with a slice of red-wine butter melted on top.
Serving
Suggestions
Serve of on top of asparagus or sauteed spinach.
Originally Submitted
7/2/2010
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