Monday, August 27, 2012
Balsamic and Shallot Salmon
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!).