Salmon with Red Wine Butter

So the other night I made this recipe, however I grilled the salmon on the George Foreman grill! It pairs well with steamed asparagus and the same red wine used to make the butter!!

Salmon with Red Wine Butter adapted from Gourmet, September 2004

makes 4 servings

For red wine butter:

1/2 cup full-bodied dry red wine.

1/4 cup finely chopped shallots (3 to 4)

1/8 cup balsamic

1 tsp. thyme

1 1/2 stick unsalted butter, softened

pinch of salt and fresh ground pepper to taste

• combine wine, shallots and vinegar in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is reduced to about 1/4 cup, about 20 minutes.
• 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 thyme, butter, salt, and pepper with a rubber spatula until incorporated.
• Chill in freezer while salmon is cooking!

for salmon ::
1 teaspoon salt
1/4 teaspoon fresh ground pepper
4 (1-inch-thick) salmon fillets (each about 1/2 lb)
2 tablespoons olive oil

• 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 salt and pepper.
• broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
• Top each fillet with 1 to 2 tablespoons red-wine butter.