Healthy Start

This week, I started an internship at Women's Health Magazine. So far I LOVE it. And I'm also secretly hoping that it will kick my ass into shape because I am surrounded by beautiful, fit people who care a lot about being healthy. (this is what I'm telling myself anyway). So, tonight in honor of my new job and to start being a little healthier, I am going to try the "Eat Smart" recipe from the latest issue of WH. Spring break is about a month away and not to mention my overall eating habits as of late are pretty terrible...(Maybe those hot wings & cheese fries from Howl were a bad idea yesterday). But it's never too late to start! And from now on, I'm going to try and cook some healthier meals...without losing any flavor of course. Here's the recipe I'm going for.

Grilled Salmon with Red Wine Butter
You'll need:
-1 shallot, minced
-1/2 cup red wine
-1/4 cup balsamic vinegar
-1/2 stick salted butter, softened
-1 1/2 tsp fresh thyme
-salt & pepper
-2 fillets of salmon
-olive oil

Directions:

1.

Combine the shallot, wine, and balsamic vinegar in a saucepan over medium-low heat and cook until the liquid is reduced by half, about 10 minutes.

2.

Allow the wine reduction to cool and then add the butter, along with the thyme and a few pinches of fresh cracked pepper. Use a spatula to thoroughly mix the ingredients, and then scoop the mixture onto a sheet of plastic wrap. Roll it up, twist the ends to form a log, and store that in the freezer while you cook the fish. (You can do these first steps ahead of time. The wine butter will keep for 2 weeks in the fridge.)

3.

Preheat a grill or grill pan on medium high. Rub the salmon with olive oil, salt, and pepper, and lay the fish, skin side down, on the grill. Cook it for 4 to 5 minutes, flip, and cook it 2 to 3 minutes longer for medium.

4.

Serve the hot salmon with a slice of the red wine butter melted on top