Name: Salmon Steaks with Red-Wine Butter
Cook time: 35 min
Total time: 35 min
Yield: Makes 4 servings
Ingredients: 1 cup full-bodied dry red wine such as Côtes du Rhône; 1/3 cup finely chopped shallots (3 to 4); 1/2 cup fresh orange juice; 1/4 cup balsamic vinegar; 1 teaspoon tomato paste; 1 Turkish or 1/2 California bay leaf; 1 teaspoon finely grated fresh orange zest; 1 stick (1/2 cup) unsalted butter, softened; 1 teaspoon salt; 1/4 teaspoon black pepper; 4 (1-inch-thick) salmon steaks (each about 1/2 lb); 2 tablespoons olive oil

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Salmon Steaks with Red-Wine ButterRomulo Yanes

Unlike salmon fillets, salmon steaks have bones in the center. Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.

Cooks' note:

Leftover red-wine butter can be chilled, covered, up to 3 days or frozen up to 2 weeks

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