Ingredients:
- 1 cup [or 225 0.00] full-bodied dry red wine such as Côtes du Rhône
- 1/3 cup [or 75 0.00] finely chopped shallots (3 to 4)
- 1/2 cup [or 112.5 0.00] fresh orange juice
- 1/4 cup [or 56.25 0.00] balsamic vinegar
- 1 tsp [or 4.92892 0.00] tomato paste
- 1 Turkish or 1/2 California bay leaf
- 1 tsp [or 4.92892 0.00] finely grated fresh orange zest
- 1 stick (1/2 cup) unsalted butter, softened
- 1 tsp [or 4.92892 0.00] salt
- 1/4 tsp [or 1.23223 0.00] black pepper
- 4 (1-inch-thick) salmon steaks (each about 1/2 lb)
- 2 tbl [or 29.5736 0.00] olive oil
Directions:
Unlike salmon fillets, salmon steaks have bones in the center.
Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.
Active time: 35 min Start to finish: 35 min
Servings: Makes 4 servings.
Preparation:
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 tsp salt, and 1/8 tsp 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 tbl total) and sprinkle with remaining 3/4 tsp salt and 1/8 tsp 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 tbl red-wine butter.
Cooks' note:
Leftover red-wine butter can be chilled, covered, up to 3 days or frozen up to 2 weeks
Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.
Active time: 35 min Start to finish: 35 min
Servings: Makes 4 servings.
Preparation:
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 tsp salt, and 1/8 tsp 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 tbl total) and sprinkle with remaining 3/4 tsp salt and 1/8 tsp 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 tbl red-wine butter.
Cooks' note:
Leftover red-wine butter can be chilled, covered, up to 3 days or frozen up to 2 weeks
Category:
Dinner-Fish
Source:
Unknown