Salmon Steaks with Red-Wine Butter

Ingredients for Salmon Steaks with Red-Wine Butter

• 240ml full-bodied dry red wine such as Côtes du Rhône

• 40g finely chopped shallots (3 to 4)

• 120ml fresh orange juice

• 60ml balsamic vinegar

• 1 teaspoon tomato paste

• 1 Turkish or 1/2 California bay leaf

• 1 teaspoon finely grated fresh orange zest

• 1 stick (110g ) unsalted butter, softened

• 1 colher de chá de sal

• 1/4 colher de chá de pimenta preta

• 4 (1-inch-thick) salmon steaks (each about 1/2 lb)

• 2 colheres de sopa de azeite de oliva

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 80ml , 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 teaspoons salt, and 1/8 teaspoons pepper with a rubber spatula until incorporated.

Preheat grill. Line rack of a grill pan with foil.

Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoons salt and 1/8 teaspoons pepper. Grill fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.

Top each steak with 1 to 2 tablespoons red-wine butter.

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Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.