Ingredients

4 salmon portions

1 cup full bodied dry red wine

1/3 c. finely chopped shallots

1/2 c. fresh orange juice

1 tsp finely grated orange zest

1/4 c. balsamic vinegar

1 tsp tomato paste

1 bay leaf

1/2 cup of softened butter

1/4 tsp black pepper

2 tbsp olive oil.

Preparation

  1. Combine wine, shallots, oj, vinegar, tomato paste, and bay leaf in a saucepan and boil med to high heat until mix is thick and has reduced to about 1/3 cup
  2. Discard bay leaf
  3. Transfer mixture to a small bowl and set in refrigerator until cold to the touch.
  4. Remove from refrigerator and stir in orange zes, butter and pepper. Mix well as this will yield the red wine butter.
  5. Preheat broiler. Line rack of broiler pan with foil.
  6. Brush both sides of salmon with olive oil and sprinkle with pepper.
  7. Broil for 8 - 10 ins per inch of thickness and apply red wine butter to taste.