Grilled Salmon with Red Wine Butter

31 May

This dinner was a little annoying to make. You’re supposed to cook the onions and wine together, then mix it with butter, and it is supposed to cool long enough for the butter to harden again. I didn’t realize until I was ready to totally make dinner that I would need that much time for this meal. So, if you want to try this dinner…make the butter ahead of time! Aside from that little bump, this was a very nice sauce for the salmon. I like salmon 99% of the time anyway, but my husband is not a huge fan of salmon. Typically it is too fishy tasting for him, but he enjoyed this recipe.

Recipe from Men’s Health Magazine

**In place of the Shallot I just used onion

Grilled Salmon with Red-Wine Butter

1 shallot, minced
1/2 cup red wine
1/4 cup balsamic vinegar
1/2 stick salted butter, softened for an hour at room temperature
1 1/2 tsp fresh thyme leaves
Salt and fresh cracked pepper to taste
2 fillets of salmon (preferably wild), 6 oz each
Olive oil

1. Combine the shallot, wine, and balsamic vinegar in a saucepan over medium-low heat and cook until the liquid is reduced by half, about 10 minutes.

2. Allow the wine reduction to cool and then add the butter, along with the thyme and a few pinches of fresh cracked pepper. Use a spatula to thoroughly mix the ingredients, and then scoop the mixture onto a sheet of plastic wrap. Roll it up, twist the ends to form a log, and store that in the freezer while you cook the fish. (You can do these first steps ahead of time. The wine butter will keep for 2 weeks in the fridge.)

3. Preheat a grill or grill pan on medium high. Rub the salmon with olive oil, salt, and pepper, and lay the fish, skin side down, on the grill. Cook it for 4 to 5 minutes, flip, and cook it 2 to 3 minutes longer for medium.

4. Serve the hot salmon with a slice of the red-wine butter melted on top. Makes 2 servings.

Per serving: 440 calories, 44 grams (g) protein, 8 g carbohydrates (0 g fiber), 20 g fat, 150 milligrams sodium

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