This recipe calls for grilling the salmon, but I don’t have a stove top grill. Instead, I baked the salmon at 400 degrees for 13 minutes with some lemon pepper seasoning.  I didn’t wrap the butter up either, just put it in a plastic container and let it chill in the freezer. This tasted so good, yet another recipe I’m surprised came out so well. I served this with carrots and Parmesan herb rice. If you make the butter ahead of time the dinner takes no more than 2o minutes from start to finish.

Salmon with Red Wine Butter

1 shallot, minced
1/2 cup red wine
1/4 cup 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
4 fillets of salmon  6 oz each
Olive oil

1. Combine the shallot, wine, and balsamic vinegar in a saucepan over medium-low heat and cook until the liquid is reduced by half, about 10 minutes.

2. 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.)

3. 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.

4. Serve the hot salmon with a slice of the red-wine butter melted on top. Makes

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