Unlike salmon fillets, salmon steaks have bones in the center. Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.
Leftover red-wine butter can be chilled, covered, up to 3 days or frozen up to 2 weeks
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. 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 zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
Step 2
Preheat broiler. Line rack of a broiler pan with foil.
Step 3
Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
Step 4
Top each steak with 1 to 2 tablespoons red-wine butter.
