Salmon Steaks with Red-Wine Butter

Ingredients for Salmon Steaks with Red-Wine Butter

• 240ml full-bodied dry red wine such as Côtes du Rhône

• 40g finely chopped shallots (3 to 4)

• 120ml fresh orange juice

• 60ml balsamic vinegar

• 1 teaspoon tomato paste

• 1 Turkish or 1/2 California bay leaf

• 1 teaspoon finely grated fresh orange zest

• 1 stick (110g ) unsalted butter, softened

• 1 tesked salt

• 1/4 teaspoons black pepper

• 4 (1-inch-thick) salmon steaks (each about 1/2 lb)

• 2 matskedar olivolja

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 80ml , 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 teaspoons salt, and 1/8 teaspoons pepper with a rubber spatula until incorporated.

Preheat grill. Line rack of a grill pan with foil.

Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoons salt and 1/8 teaspoons pepper. Grill 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.

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