Salmon Steaks with Red Wine Butter

Featured by The Donum Estate in the Diamond Wine Club.

Description

This decadent salmon topped with red-wine butter will become your new favorite dish! Serve with a Pinot Noir.

Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 30 Minutes

Ingredients


• 1 cup dry red wine
• 1/3 cup finely chopped shallots (3-4)
• 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
• 2 Tbs. olive oil

Instructions


Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1-2 quart heavy saucepan and boil 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. 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 sides with oil (2 Tbs. 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, 8-10 minutes total. Top each salmon steak with 1-2 Tbs. red-wine butter.



Recommended Pairings

Tondré

2011 Pinot Noir
Best of Class
$40.00 $33.00 x 2

Shadowbox

2011 Pinot Noir
75 Cases Produced
$52.00 $45.00 x 2

La Pitchoune

2013 Pinot Noir
93 Points
$58.00 $48.00 x 2

Expression 38°

2013 Pinot Noir
93 Points
$65.00 $56.00 x 2

Stolo

2013 Pinot Noir
92 Points
LAST CALL
$32.00 $26.00 x 1

Testarossa

2014 Pinot Noir
93 Points
$64.00 $52.00 x 2

Gainey

2013 Pinot Noir
93 Points
$30.00 $26.00 x 2

Luceánt

2012 Pinot Noir
92 Points
$44.00 $39.00 x 2