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Salmon: Salmon Steaks with Red-Wine Butter

Source of Recipe


From "The Best of Gourmet, 20th Anniversary Edition"






List of Ingredients



• 1 cup full-bodied dry red wine, such as Côtes du Rhône
  
• 1/3 cup finely chopped shallots
  
• 1/2 cup fresh orange juice
  
• 1/4 cup balsamic vinegar
  
• 1 tsp tomato paste
  
• 1 Turkish or 1/2 California bay leaf
  
• 1 tsp finely grated fresh orange zest
  
• 1 stick (1/2 cup) unsalted butter, softened
  
• 1 tsp salt
  
• 1/4 tsp black pepper
  
• 4 (1-inch-thick) salmon steaks (1/2 pound each), bones removed
  
• 2 Tbsp olive oil
  






Instructions



1. Boil wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan over moderately high heat until mixture is thick and jam-like 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.
   
   
2. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper with a rubber spatula until incorporated.
   
   
3. 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 remaining 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.
   
   Serves 4
   
   






Final Comments


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