SALMON STEAKS WITH RED-WINE BUTTER
Steps:
- 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 teaspoon salt, and 1/8 teaspoon 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 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 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.
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PUTO Beats
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The salmon is always cooked perfectly and the sauce is so flavorful. I highly recommend this recipe.
Mnisar Mnisar
[email protected]The salmon was a bit overcooked for my taste, but the red wine butter sauce was divine. I will definitely be making this sauce again.
Raoo Saddaqat
[email protected]I followed the recipe exactly and the salmon turned out amazing. It was moist and flaky on the inside, with a crispy skin on the outside. The red wine butter sauce was also very good, with a nice balance of acidity and richness.
YOUCEF NIKE
[email protected]This recipe was absolutely delicious! The salmon was cooked perfectly and the red wine butter sauce was rich and flavorful. I served it with roasted vegetables and mashed potatoes, and it was a hit with the whole family.