Serves 4
Salmon steaks for 4 (season with salt and pepper, dried thyme, and garlic olive oil)
1/3 c. balsamic
1/2 c. red wine
2 Shallots chopped finely
1/2 cup butter ( 1/4 cup works tastes just as good)
-Place
balsamic, shallots and red wine in pan and heat on medium-low.
-Simmer
until liquid is reduced by half. -Grill salmon on both sides (if
skinless) for 4 minutes per side, or 6-8 minutes in total.
When sauce is
reduced, add butter and melt. As soon is butter is melted, plate fish,
and drizzle sauce over top (the sauce is so good it's downright
drinkable, so don't skimp on it!).
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