SALMON STEAKS WITH RED-WINE BUTTER

Serves 4

• 1 cup full-bodied dry red wine such as Côtes du
  Rhône

• 1/3 cup finely chopped shallots (3-4)

• 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

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 jam-like 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.

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

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.

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

Cooks' note:
Leftover red-wine butter can be chilled, covered,
up to 3 days or frozen up to 2 weeks.

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