Grilled salmon with red wine butter

By Beckylynn

Ingredients

• 2 salmon fillets (6oz)
• 1/2 stick salted butter
• 1/2 c red wine
• 1 1/2 t fresh thyme leaves
• 1 shallot
• 1/4 c balsamic vinegar
• olive oil

Preparation

Step 1

1) combin the shallot, wine, and balsamic vinegar in a sauce pan over mes-high heat and cook until the liquid is reduced by half, about ten minutes.
2) allow to cool, then add butter, along with the thyme and pepper. Use a spatule to mix the ing thoroughly, and then scoop the mixture onto a sheet of plastic wrap. Roll it up, twist the end to form a log and store in the freezer while you cook the fish. This can be done ahead of time and stored in the fridge for two weeks.
3) preheat grill or grill pan on med-high heat. Rub salmon with olive oil, add salt and pepper to taste, and lay ish skin suds down on the grill. Cook 4-5 minutes, flip then cook 2-3 minutes longer.
4) serve hot salmon with a slice of re wine butter melted on top. Serve over a bed of asparagus.